Coconut Chicken And Vegetable Curry Recipe

Name: Coconut Chicken And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None fresh long green chilies, plus more coarsley chopped to garnish; 1 None onion, chopped; 1 None (2-inch) piece fresh ginger, chopped; 4 cloves garlic, chopped; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp salt; 2 1/4 lbs. boneless chicken thighs, fat trimmed; 1 cup plus 2 tbsp canned coconut milk; 2 cups chicken stock; 1 lb sweet potato, unpeeled, cut into 1-inch pieces; 10 1/2 oz cauliflower, chopped; 3 cups baby spinach; 1 tbsp sesame seeds, toasted; 1/3 cup roasted salted cashews; 1 1/2 cups Greek yogurt; 4 tbsp coarsely chopped cilantro leaves, plus 4-5 sprigs to garnish; 2 tbsp coarsely chopped fresh mint leaves; 1 None lime, cut into wedges

Servings: persons

3 None fresh long green chilies, plus more coarsley chopped to garnish
1 None onion, chopped
1 None (2-inch) piece fresh ginger, chopped
4 cloves garlic, chopped
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp salt
2 1/4 lbs. boneless chicken thighs, fat trimmed
1 cup plus 2 tbsp canned coconut milk
2 cups chicken stock
1 lb sweet potato, unpeeled, cut into 1-inch pieces
10 1/2 oz cauliflower, chopped
3 cups baby spinach
1 tbsp sesame seeds, toasted
1/3 cup roasted salted cashews
1 1/2 cups Greek yogurt
4 tbsp coarsely chopped cilantro leaves, plus 4-5 sprigs to garnish
2 tbsp coarsely chopped fresh mint leaves
1 None lime, cut into wedges

1
Remove seeds from 2 of the chilies; chop seeded chilies and one whole chili. To make curry paste, blend chopped chili, onion, ginger, garlic, spices, and salt until smooth.
2
Cut chicken into 1 1/2-inch pieces. Heat 2 tbsp coconut milk in a large saucepan over medium heat, add curry paste; cook, stirring, for 3 mins or until fragrant. Add chicken; cook, stirring, for 2 mins or until combined. Add stock and remaining coconut milk; bring to a boil. Reduce heat; simmer, covered, for 10 mins.
3
Add sweet potato to curry; simmer, covered, for 5 mins. Add cauliflower; simmer, covered, a further 5 mins or until potato and cauliflower are just tender. Stir in spinach until wilted.
4
Blend sesame seeds and cashew nuts until ground finely. Stir nut mixture into curry; stir in 1 cup yogurt and the chopped herbs. Season to taste.
5
Serve curry drizzled with remaining yogurt, topped with more chili and cilantro sprigs. Serve with lime wedges.

977

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 3 None fresh long green chilies, plus more coarsley chopped to garnish, 1 None onion, chopped, 1 None (2-inch) piece fresh ginger, chopped, 4 cloves garlic, chopped, and more.

Yes, Coconut Chicken And Vegetable Curry falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Coconut Chicken And Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions