A combination of curry, coconut, and chicken that is difficult to say ‘no’ to, Chef! Spice & All Things Nice Tikka Curry Paste brings the heat, coconut milk the cooling balance, and golden chicken breast pieces, sweet corn, & baby marrow rounds the satisfaction. Garnished with peppery fresh basil and chilli for an extra kick.
Tasty Tikka Coconut Chicken Curry
Tasty Tikka Coconut Chicken Curry
with toasted rotis
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Chicken
- Coconut Milk
- Corn
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Fresh Chilli
- Fresh Chillies
- Onion
- Onions
- Rotis
- Spice & All Things Nice Tikka Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GOLDEN Chicken
Place a pot over medium heat with a 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 pot, season, and set aside.
CURRY & COCONUT
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the curry paste and a knob of butter, and fry until fragrant, 1-2 minutes. Add the baby marrow rounds and the Corn, and fry until charred, 3-4 minutes. Add the coconut milk and simmer until slightly thickened, 5-6 minutes. Mix through the cooked Chicken pieces and season.
READY THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SUMMER SENSATION
Bowl up the saucy summer curry and side with the toasted Rotis. Garnish with the sliced basil and the sliced chilli (to taste). Delicious, Chef!
GOLDEN Chicken
Place a pot over medium heat with a 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 pot, season, and set aside.
CURRY & COCONUT
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the curry paste and a knob of butter, and fry until fragrant, 1-2 minutes. Add the baby marrow rounds and the Corn, and fry until charred, 3-4 minutes. Add the coconut milk and simmer until slightly thickened, 5-6 minutes. Mix through the cooked Chicken pieces and season.
READY THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SUMMER SENSATION
Bowl up the saucy summer curry and side with the toasted Rotis. Garnish with the sliced basil and the sliced chilli (to taste). Delicious, Chef!
GOLDEN Chicken
Place a pot over medium heat with a 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 pot, season, and set aside.
CURRY & COCONUT
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the curry paste and a knob of butter, and fry until fragrant, 1-2 minutes. Add the baby marrow rounds and the Corn, and fry until charred, 3-4 minutes. Add the coconut milk and simmer until slightly thickened, 6-8 minutes. Mix through the cooked Chicken pieces and season.
READY THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SUMMER SENSATION
Bowl up the saucy summer curry and side with the toasted Rotis. Garnish with the sliced basil and the sliced chilli (to taste). Delicious, Chef!
GOLDEN Chicken
Place a pot over medium heat with a 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 pot, season, and set aside.
CURRY & COCONUT
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the curry paste and a knob of butter, and fry until fragrant, 1-2 minutes. Add the baby marrow rounds and the Corn, and fry until charred, 3-4 minutes. Add the coconut milk and simmer until slightly thickened, 6-8 minutes. Mix through the cooked Chicken pieces and season.
READY THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
SUMMER SENSATION
Bowl up the saucy summer curry and side with the toasted Rotis. Garnish with the sliced basil and the sliced chilli (to taste). Delicious, Chef!
Frequently Asked Questions
What is the preparation time for Tasty Tikka Coconut Chicken Curry?
The preparation time for Tasty Tikka Coconut Chicken Curry with toasted rotis is between 20 and 35 minutes.
What is the total time required to make Tasty Tikka Coconut Chicken Curry with toasted rotis?
The total time required to make Tasty Tikka Coconut Chicken Curry with toasted rotis is between 30 and 45 minutes.
How many servings does Tasty Tikka Coconut Chicken Curry provide?
4 servings
What are the main ingredients in Tasty Tikka Coconut Chicken Curry?
Baby Marrow, Chicken, Coconut Milk, Corn, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Fresh Chilli, Fresh Chillies, Onion, Onions, Rotis, Spice & All Things Nice Tikka Curry Paste
What is the nutritional information of Tasty Tikka Coconut Chicken Curry?
Calories: 1043, Carbs: 117 grams, Fat: grams, Protein: 58.4 grams, Sugar: 27.9 grams, Salt: 1239 grams
How do I prepare Tasty Tikka Coconut Chicken Curry?
SUMMER SENSATION: Bowl up the saucy summer curry and side with the toasted rotis. Garnish with the sliced basil and the sliced chilli (to taste). Delicious, Chef! READY THE ROTIS: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. CURRY & COCONUT: Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the curry paste and a knob of butter, and fry until fragrant, 1-2 minutes. Add the baby marrow rounds and the corn, and fry until charred, 3-4 minutes. Add the coconut milk and simmer until slightly thickened, 5-6 minutes. Mix through the cooked chicken pieces and season. GOLDEN CHICKEN: Place a pot over medium heat with a 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 pot, season, and set aside.
What should be prepared from my kitchen to make Tasty Tikka Coconut Chicken Curry?
Baby Marrow, Chicken, Coconut Milk, Corn, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Fresh Chilli, Fresh Chillies, Onion, Onions, Rotis, Spice & All Things Nice Tikka Curry Paste
How many calories does Tasty Tikka Coconut Chicken Curry have?
1043 calories
How much fat content does Tasty Tikka Coconut Chicken Curry have?
grams
Woolies Products in this dish
