eCook Meal
Coconut Chicken Curry
with roasted butternut & bell pepper
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R142.20
for 4 servings · R35.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Curry Powder needs 40 mlRobertsons Rajah Mild and Spicy Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Fish Sauce needs 20 mlBlue Elephant Fish Sauce 200 ml 200 ml at R55.99 · 10% of packR5.60
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Butternut Chunks needs 400 gButternut 3 kg 3 kg at R45.00 · 13% of packR6.00
Shopping
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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, Butternut, Chicken, Coconut Milk, Curry Powder, Fish, Fish Sauce, Fresh Coriander, Onion, Tomato
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). 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. 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. 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!
What should be prepared from my kitchen to make Coconut Chicken Curry?
Bell Pepper, Butternut, Chicken, Coconut Milk, Curry Powder, Fish, Fish Sauce, Fresh Coriander, Onion, Tomato
How many calories does Coconut Chicken Curry have?
472 calories
How much fat content does Coconut Chicken Curry have?
grams