Wednesday, June 17, 2015

Chicken Coconut Curry

Chicken Coconut Curry is something I just made up on the go with existing ingredients. Has the flavour and spices of Indian curry, but can easily be served with spaghetti.

500 gms chicken breasts

Ginger garlic paste
Lemon juice
Salt to taste

For Curry
2 tbs grated coconut
1 onion roughly cubed
2 tomatoes cubed
1 chilli
5 cloves garlic
1tsp mustard
1/4tsp garam masala
1/4 tsp turmeric
Handful Ceylon spinach chopped ( optional)
Salt to taste


  • Cut the chicken breasts to bite sized pieces and marinate for half an hour.
  • While the chicken is marinating, heat oil in a pan and add the grated coconut and lightly roast.
  • Remove the coconut and add a little oil again in the pan. Throw in the onion and garlic.
  • When they are cooked add the tomatoes.
  • Add salt, turmeric and cook. Leave the mixture to cool
  • Grind the coconut into a paste and then add the onion tomato mixture and grind to a paste.
  • Heat oil in a wok and splutter the mustard seeds. Put in the ground mixture.
  • Add water to the paste to get curry consistency. Add the chicken, mix well, cover and leave to cook.
  • When almost done add the chopped Ceylon spinach.
  • Serve with rice or spaghetti.
  • Enjoy!

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