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, roasted butternut & golden chicken. Garnished with fresh coriander.
Coconut Chicken Curry
Coconut Chicken Curry
with roasted butternut & bell pepper
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Butternut Chunks
- Chicken
- Coconut Milk
- Cooked Chopped Tomato
- Curry Powder
- Fish
- Fish Sauce
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Onion
- Onions
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat in cooking spray 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 and lightly add cooking spray. 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 pepper until slightly charred, 2-3 minutes, shifting as it colours. Remove from the pan and set aside. 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 tomato, 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 pepper and allow to cook through, 2-3 minutes (shifting occasionally). Remove the curry from the heat and mix through the butternut.
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 BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat in cooking spray 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 and lightly add cooking spray. 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 pepper until slightly charred, 2-3 minutes, shifting as it colours. Remove from the pan and set aside. 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 tomato, 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 pepper and allow to cook through, 2-3 minutes (shifting occasionally). Remove the curry from the heat and mix through the butternut.
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 BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat in cooking spray 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 and lightly add cooking spray. 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 pepper until slightly charred, 3-4 minutes, shifting as it colours. Remove from the pan and set aside. 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 tomato, 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 pepper and allow to cook through, 3-4 minutes (shifting occasionally). Remove the curry from the heat and mix through the butternut.
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 BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat in cooking spray 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 and lightly add cooking spray. 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 pepper until slightly charred, 3-4 minutes, shifting as it colours. Remove from the pan and set aside. 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 tomato, 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 pepper and allow to cook through, 3-4 minutes (shifting occasionally). Remove the curry from the heat and mix through the butternut.
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 & bell pepper is between 25 and 45 minutes.
What is the total time required to make Coconut Chicken Curry with roasted butternut & bell pepper?
The total time required to make Coconut Chicken Curry with roasted butternut & bell pepper 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?
Bell Pepper, Bell Peppers, Butternut Chunks, Chicken, Coconut Milk, Cooked Chopped Tomato, Curry Powder, Fish, Fish Sauce, Free-range Chicken Mini Fillets, Fresh Coriander, Onion, Onions
What is the nutritional information of Coconut Chicken Curry?
Calories: 472, Carbs: 39 grams, Fat: grams, Protein: 41 grams, Sugar: 18 grams, Salt: 881.6 grams
How do I prepare Coconut Chicken Curry?
ROAST BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat in cooking spray 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). 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 pepper and allow to cook through, 2-3 minutes (shifting occasionally). Remove the curry from the heat and mix through the butternut. CURRY-LICIOUS: Return the pan to medium heat. Fry the pepper until slightly charred, 2-3 minutes, shifting as it colours. Remove from the pan and set aside. 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 tomato, 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 and lightly add cooking spray. 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.
What should be prepared from my kitchen to make Coconut Chicken Curry?
Bell Pepper, Bell Peppers, Butternut Chunks, Chicken, Coconut Milk, Cooked Chopped Tomato, Curry Powder, Fish, Fish Sauce, Free-range Chicken Mini Fillets, Fresh Coriander, Onion, Onions
How many calories does Coconut Chicken Curry have?
472 calories
How much fat content does Coconut Chicken Curry have?
grams
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