What are the main ingredients in Coconut Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Coconut Chicken Curry?

Calories: 841, Carbs: 103 grams, Fat: grams, Protein: 48.9 grams, Sugar: 14.2 grams, Salt: 617 grams

How do I prepare Coconut Chicken Curry?

RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. COCONUT FLAKES: Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BROWN THE CHICKEN: Return the pan to high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken pieces until lightly golden but not cooked through, 30-60 seconds per side. TIME TO DINE: Make a bed of the fluffy rice, pour over the coconut curry, and sprinkle over the toasted coconut flakes. Well done, Chef! CURRY: Return the pan with all the pan juices to medium heat. When hot, fry the diced onions until soft and translucent, 4-5 minutes. Add the curry powder and the tomato paste, and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 100ml of water. Reduce the heat and simmer until slightly reduced, 6-8 minutes. In the final, 2-3 minutes, add the peas and the browned chicken. Loosen with a splash of water if it’s too thick. Remove from the heat, add a sweetener, and season.

What should be prepared from my kitchen to make Coconut Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Coconut Chicken Curry

As the enticing aromas of this coconut chicken curry fill your kitchen, get ready to hear a lot of ‘Please hurry with the curry’, Chef! Over a bed of fluffy white basmati rice comes spoonfuls of an intricate coconut milk curry base, tinged red by tangy tomato paste and spiced up with a special UCOOK curry mix. Finished with juicy browned chicken pieces and toasted coconut flakes.

Coconut Chicken Curry

with toasted coconut flakes & peas

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Coconut Flakes
Coconut Milk
Curry Powder
Free-range Chicken Mini Fillets
Onion
Onions
Peas
Tomato Paste
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT FLAKES
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN THE CHICKEN
Return the pan to high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken pieces until lightly golden but not cooked through, 30-60 seconds per side.
CURRY
Return the pan with all the pan juices to medium heat. When hot, fry the diced onions until soft and translucent, 4-5 minutes. Add the curry powder and the tomato paste, and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 50ml of water. Reduce the heat and simmer until slightly reduced, 6-8 minutes. In the final, 2-3 minutes, add the peas and the browned chicken. Loosen with a splash of water if it’s too thick. Remove from the heat, add a sweetener, and season.
TIME TO DINE
Make a bed of the fluffy rice, pour over the coconut curry, and sprinkle over the toasted coconut flakes. Well done, Chef!

White Basmati Rice - 100ml
Coconut Flakes - 10g
Free-range Chicken Mini Fillets - 150g
Onion - 1
Curry Powder - 20ml
Tomato Paste - 30ml
Coconut Milk - 100ml
Peas - 50g

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT FLAKES
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN THE CHICKEN
Return the pan to high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken pieces until lightly golden but not cooked through, 30-60 seconds per side.
CURRY
Return the pan with all the pan juices to medium heat. When hot, fry the diced onions until soft and translucent, 4-5 minutes. Add the curry powder and the tomato paste, and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 100ml of water. Reduce the heat and simmer until slightly reduced, 6-8 minutes. In the final, 2-3 minutes, add the peas and the browned chicken. Loosen with a splash of water if it’s too thick. Remove from the heat, add a sweetener, and season.
TIME TO DINE
Make a bed of the fluffy rice, pour over the coconut curry, and sprinkle over the toasted coconut flakes. Well done, Chef!

White Basmati Rice - 200ml
Coconut Flakes - 20g
Free-range Chicken Mini Fillets - 300g
Onion - 1
Curry Powder - 40ml
Tomato Paste - 60ml
Coconut Milk - 200ml
Peas - 100g

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT FLAKES
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN THE CHICKEN
Return the pan to high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken pieces until lightly golden but not cooked through, 30-60 seconds per side.
CURRY
Return the pan with all the pan juices to medium heat. When hot, fry the diced onions until soft and translucent, 5-6 minutes. Add the curry powder and the tomato paste, and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 150ml of water. Reduce the heat and simmer until slightly reduced, 8-10 minutes. In the final, 2-3 minutes, add the peas and the browned chicken. Loosen with a splash of water if it’s too thick. Remove from the heat, add a sweetener, and season.
TIME TO DINE
Make a bed of the fluffy rice, pour over the coconut curry, and sprinkle over the toasted coconut flakes. Well done, Chef!

White Basmati Rice - 300ml
Coconut Flakes - 30g
Free-range Chicken Mini Fillets - 450g
Onions - 2
Curry Powder - 60ml
Tomato Paste - 90ml
Coconut Milk - 300ml
Peas - 150g

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT FLAKES
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN THE CHICKEN
Return the pan to high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken pieces until lightly golden but not cooked through, 30-60 seconds per side.
CURRY
Return the pan with all the pan juices to medium heat. When hot, fry the diced onions until soft and translucent, 5-6 minutes. Add the curry powder and the tomato paste, and fry until fragrant, 1-2 minutes. Pour in the coconut milk and 200ml of water. Reduce the heat and simmer until slightly reduced, 8-10 minutes. In the final, 2-3 minutes, add the peas and the browned chicken. Loosen with a splash of water if it’s too thick. Remove from the heat, add a sweetener, and season.
TIME TO DINE
Make a bed of the fluffy rice, pour over the coconut curry, and sprinkle over the toasted coconut flakes. Well done, Chef!