eCook Meal
Coconut Chicken Curry
with toasted coconut flakes & peas
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.
Serving guide
Choose your portion size.
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!
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!
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
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!
White Basmati Rice - 400ml
Coconut Flakes - 40g
Free-range Chicken Mini Fillets - 600g
Onions - 2
Curry Powder - 80ml
Tomato Paste - 125ml
Coconut Milk - 400ml
Peas - 200g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.00
for 4 servings · R43.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Curry Powder needs 80 mlRobertsons Rajah Mild and Spicy Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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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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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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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Tomato Paste needs 125 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Coconut Chicken Curry?
The preparation time for Coconut Chicken Curry with toasted coconut flakes & peas is between 25 and 40 minutes.
What is the total time required to make Coconut Chicken Curry with toasted coconut flakes & peas?
The total time required to make Coconut Chicken Curry with toasted coconut flakes & peas is between 30 and 45 minutes.
How many servings does Coconut Chicken Curry provide?
4 servings
What are the main ingredients in Coconut Chicken Curry?
Chicken, Coconut Flakes, Coconut Milk, Curry Powder, Onion, Pea, Tomato Paste, White Basmati Rice
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. 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. 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. 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!
What should be prepared from my kitchen to make Coconut Chicken Curry?
Chicken, Coconut Flakes, Coconut Milk, Curry Powder, Onion, Pea, Tomato Paste, White Basmati Rice
How many calories does Coconut Chicken Curry have?
841 calories
How much fat content does Coconut Chicken Curry have?
grams