Did you know that dry-toasting curry spices deepens the flavour and aromas? You will be using this handy tip to make this coconut milk & chicken curry even more flavourful. Our special UCOOK curry spice mix adds a warming tinge to tangy cooked tomato, silky onion, earthy green beans, roasted pumpkin & golden chicken. Garnished with fresh coriander.
Coconut Chicken Curry
Coconut Chicken Curry
with roasted butternut & green beans
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Coconut Milk
- Cooked Chopped Tomato
- Curry Powder
- Fish
- Fish Sauce
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Onion
- Onions
- Pumpkin Chunks
- Sliced Green Beans
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
ROAST PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FRY THE Chicken
Place a pan over medium heat with a light 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. Remove from the pan, season, and set aside.
CURRY-LICIOUS
Return the pan to medium heat. Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked chopped tomatoes, ½ the coriander, the fish sauce and 100ml [200ml]|#7DA0D7 of water. Season and simmer for 8-10 minutes (shifting occasionally).
CREAMY COCONUT MILK
Add the Chicken back to the pan with the coconut milk and the green beans. Allow the beans to cook through, 2-3 minutes (shifting occasionally). Remove the curry from the heat and mix through the pumpkin.
SAVOUR THE FLAVOUR
Bowl up this warm and rich curry, and garnish with the remaining coriander. And there you have it, dinner is ready, Chef!
ROAST PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FRY THE Chicken
Place a pan over medium heat with a light 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. Remove from the pan, season, and set aside.
CURRY-LICIOUS
Return the pan to medium heat. Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked chopped tomatoes, ½ the coriander, the fish sauce and 100ml [200ml]|#7DA0D7 of water. Season and simmer for 8-10 minutes (shifting occasionally).
CREAMY COCONUT MILK
Add the Chicken back to the pan with the coconut milk and the green beans. Allow the beans to cook through, 2-3 minutes (shifting occasionally). Remove the curry from the heat and mix through the pumpkin.
SAVOUR THE FLAVOUR
Bowl up this warm and rich curry, and garnish with the remaining coriander. And there you have it, dinner is ready, Chef!
ROAST PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FRY THE Chicken
Place a pan over medium heat with a light 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 pan, season, and set aside.
CURRY-LICIOUS
Return the pan to medium heat. Fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked chopped tomatoes, ½ the coriander, the fish sauce and 300ml [400ml]|#7DA0D7 of water. Season and simmer for 10-12 minutes (shifting occasionally).
CREAMY COCONUT MILK
Add the Chicken back to the pan with the coconut milk and the green beans. Allow the beans to cook through, 3-4 minutes (shifting occasionally). Remove the curry from the heat and mix through the pumpkin.
SAVOUR THE FLAVOUR
Bowl up this warm and rich curry, and garnish with the remaining coriander. And there you have it, dinner is ready, Chef!
ROAST PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FRY THE Chicken
Place a pan over medium heat with a light 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 pan, season, and set aside.
CURRY-LICIOUS
Return the pan to medium heat. Fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked chopped tomatoes, ½ the coriander, the fish sauce and 300ml [400ml]|#7DA0D7 of water. Season and simmer for 10-12 minutes (shifting occasionally).
CREAMY COCONUT MILK
Add the Chicken back to the pan with the coconut milk and the green beans. Allow the beans to cook through, 3-4 minutes (shifting occasionally). Remove the curry from the heat and mix through the pumpkin.
SAVOUR THE FLAVOUR
Bowl up this warm and rich curry, and garnish with the remaining coriander. And there you have it, dinner is ready, Chef!
Frequently Asked Questions
What is the preparation time for Coconut Chicken Curry?
The preparation time for Coconut Chicken Curry with roasted butternut & green beans is between 25 and 45 minutes.
What is the total time required to make Coconut Chicken Curry with roasted butternut & green beans?
The total time required to make Coconut Chicken Curry with roasted butternut & green beans is between 40 and 60 minutes.
How many servings does Coconut Chicken Curry provide?
4 servings
What are the main ingredients in Coconut Chicken Curry?
Chicken, Coconut Milk, Cooked Chopped Tomato, Curry Powder, Fish, Fish Sauce, Free-range Chicken Mini Fillets, Fresh Coriander, Onion, Onions, Pumpkin Chunks, Sliced Green Beans
What is the nutritional information of Coconut Chicken Curry?
Calories: 478, Carbs: 39 grams, Fat: grams, Protein: 42.7 grams, Sugar: 18 grams, Salt: 1383.9 grams
How do I prepare Coconut Chicken Curry?
SAVOUR THE FLAVOUR: Bowl up this warm and rich curry, and garnish with the remaining coriander. And there you have it, dinner is ready, Chef! CREAMY COCONUT MILK: Add the chicken back to the pan with the coconut milk and the green beans. Allow the beans to cook through, 2-3 minutes (shifting occasionally). Remove the curry from the heat and mix through the pumpkin. CURRY-LICIOUS: Return the pan to medium heat. Fry the onion until golden, 4-5 minutes (shifting occasionally). Add the curry powder and fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked chopped tomatoes, ½ the coriander, the fish sauce and 100ml [200ml]|#7DA0D7 of water. Season and simmer for 8-10 minutes (shifting occasionally). FRY THE CHICKEN: Place a pan over medium heat with a light 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. Remove from the pan, season, and set aside. ROAST PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Coconut Chicken Curry?
Chicken, Coconut Milk, Cooked Chopped Tomato, Curry Powder, Fish, Fish Sauce, Free-range Chicken Mini Fillets, Fresh Coriander, Onion, Onions, Pumpkin Chunks, Sliced Green Beans
How many calories does Coconut Chicken Curry have?
478 calories
How much fat content does Coconut Chicken Curry have?
grams
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