Chili Coconut Chicken Curry Recipe

Name: Chili Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1 kg chicken breast, sliced into strips; 2 medium onions, sliced; 3 garlic cloves, crushed; 1 tablespoon chopped fresh lemongrass; 2 teaspoons red chili pepper flakes; 1 teaspoon ground coriander; 1 teaspoon cumin seed; 1 teaspoon turmeric; 2 teaspoons fish sauce; 1 teaspoon chicken stock; 250 ml coconut milk; 200 ml coconut cream; 1 1/2 - 2 tablespoons fresh coriander, chopped finely; 120 g bean sprouts; Baked Kumara (sweet potato); 800 g kumara; 2 tablespoons olive oil; 1 1/2 teaspoons cumin seeds

Servings: persons

olive oil
1 kg chicken breast, sliced into strips
2 medium onions, sliced
3 garlic cloves, crushed
1 tablespoon chopped fresh lemongrass
2 teaspoons red chili pepper flakes
1 teaspoon ground coriander
1 teaspoon cumin seed
1 teaspoon turmeric
2 teaspoons fish sauce
1 teaspoon chicken stock
250 ml coconut milk
200 ml coconut cream
1 1/2 - 2 tablespoons fresh coriander, chopped finely
120 g bean sprouts
Baked Kumara (sweet potato)
800 g kumara
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds

1
Cook chicken in batches until browned all over, remove and set to one side, wipe pan.
2
Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.
3
Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.
4
Baked Kumara.
5
Peel kumara and cut in half, then slice halves into strips.
6
Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.
7
Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.
8
To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.
9
You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: olive oil, 1 kg chicken breast, sliced into strips, 2 medium onions, sliced, 3 garlic cloves, crushed, and more.

Yes, Chili Coconut Chicken Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Coconut Chicken Curry

How did you like this recipe?

Frequently Asked Questions