A combination of curry, coconut, and chicken that is difficult to say ‘no’ to, Chef! Spice & All Things Nice Tikka Curry Paste brings the heat, coconut milk the cooling balance, and golden chicken breast pieces, sweet corn, & baby marrow rounds the satisfaction. Garnished with peppery fresh basil and chilli for an extra kick.
Tasty Tikka Coconut Chicken Curry
Tasty Tikka Coconut Chicken Curry
with toasted rotis
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Chicken
- Coconut Milk
- Corn
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Fresh Chilli
- Fresh Chillies
- Onion
- Onions
- Rotis
- Spice & All Things Nice Tikka Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GOLDEN CHICKEN
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pot, season, and set aside.
CURRY & COCONUT
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the curry paste and a knob of butter, and fry until fragrant, 1-2 minutes. Add the baby marrow rounds and the corn, and fry until charred, 3-4 minutes. Add the coconut milk and simmer until slightly thickened, 5-6 minutes. Mix through the cooked chicken pieces and season.
READY THE ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SUMMER SENSATION
Bowl up the saucy summer curry and side with the toasted rotis. Garnish with the sliced basil and the sliced chilli (to taste). Delicious, Chef!
Free-range Chicken Breast - 1
Onion - 1
Spice & All Things Nice Tikka Curry Paste - 40ml
Baby Marrow - 100g
Corn - 40g
Coconut Milk - 100ml
Rotis - 2
Fresh Basil - 3g
Fresh Chilli - 1
GOLDEN CHICKEN
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pot, season, and set aside.
CURRY & COCONUT
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the curry paste and a knob of butter, and fry until fragrant, 1-2 minutes. Add the baby marrow rounds and the corn, and fry until charred, 3-4 minutes. Add the coconut milk and simmer until slightly thickened, 5-6 minutes. Mix through the cooked chicken pieces and season.
READY THE ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SUMMER SENSATION
Bowl up the saucy summer curry and side with the toasted rotis. Garnish with the sliced basil and the sliced chilli (to taste). Delicious, Chef!
Free-range Chicken Breasts - 2
Onion - 1
Spice & All Things Nice Tikka Curry Paste - 80ml
Baby Marrow - 200g
Corn - 80g
Coconut Milk - 200ml
Rotis - 4
Fresh Basil - 5g
Fresh Chillies - 2
GOLDEN CHICKEN
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pot, season, and set aside.
CURRY & COCONUT
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the curry paste and a knob of butter, and fry until fragrant, 1-2 minutes. Add the baby marrow rounds and the corn, and fry until charred, 3-4 minutes. Add the coconut milk and simmer until slightly thickened, 6-8 minutes. Mix through the cooked chicken pieces and season.
READY THE ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SUMMER SENSATION
Bowl up the saucy summer curry and side with the toasted rotis. Garnish with the sliced basil and the sliced chilli (to taste). Delicious, Chef!
Free-range Chicken Breasts - 3
Onions - 2
Spice & All Things Nice Tikka Curry Paste - 125ml
Baby Marrow - 300g
Corn - 120g
Coconut Milk - 300ml
Rotis - 6
Fresh Basil - 8g
Fresh Chillies - 3
GOLDEN CHICKEN
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pot, season, and set aside.
CURRY & COCONUT
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the curry paste and a knob of butter, and fry until fragrant, 1-2 minutes. Add the baby marrow rounds and the corn, and fry until charred, 3-4 minutes. Add the coconut milk and simmer until slightly thickened, 6-8 minutes. Mix through the cooked chicken pieces and season.
READY THE ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SUMMER SENSATION
Bowl up the saucy summer curry and side with the toasted rotis. Garnish with the sliced basil and the sliced chilli (to taste). Delicious, Chef!
Free-range Chicken Breasts - 4
Onions - 2
Spice & All Things Nice Tikka Curry Paste - 160ml
Baby Marrow - 400g
Corn - 160g
Rotis - 8
Coconut Milk - 400ml
Fresh Basil - 10g
Fresh Chillies - 4
Woolies Products in this dish
