Tasty Tikka Coconut Chicken Curry

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

with toasted rotis

4.5

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Tasty Tikka Coconut Chicken Curry
  1. GOLDEN Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place a pot over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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/" title="View all our recipes with Chicken at eCook">Chicken pieces and season.

  3. 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.

  4. 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!

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1

  • Onion - 1

  • Spice & All Things Nice Tikka Curry Paste - 40ml

  • Baby Marrow - 100g

  • Corn - 40g

  • Coconut Milk - 100ml

  • Rotis - 2

  • Fresh Basil - 3g

  • Fresh Chilli - 1

  1. GOLDEN Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place a pot over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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/" title="View all our recipes with Chicken at eCook">Chicken pieces and season.

  3. 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.

  4. 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!

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2

  • Onion - 1

  • Spice & All Things Nice Tikka Curry Paste - 80ml

  • Baby Marrow - 200g

  • Corn - 80g

  • Coconut Milk - 200ml

  • Rotis - 4

  • Fresh Basil - 5g

  • Fresh Chillies - 2

  1. GOLDEN Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place a pot over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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/" title="View all our recipes with Chicken at eCook">Chicken pieces and season.

  3. 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.

  4. 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!

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3

  • Onions - 2

  • Spice & All Things Nice Tikka Curry Paste - 125ml

  • Baby Marrow - 300g

  • Corn - 120g

  • Coconut Milk - 300ml

  • Rotis - 6

  • Fresh Basil - 8g

  • Fresh Chillies - 3

  1. GOLDEN Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place a pot over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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/" title="View all our recipes with Chicken at eCook">Chicken pieces and season.

  3. 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.

  4. 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!

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4

  • Onions - 2

  • Spice & All Things Nice Tikka Curry Paste - 160ml

  • Baby Marrow - 400g

  • Corn - 160g

  • Rotis - 8

  • Coconut Milk - 400ml

  • Fresh Basil - 10g

  • Fresh Chillies - 4

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

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