Looking for Saturday dinner inspo? This warming quick chicken coconut curry might be what you are looking for. You can swap the chicken to halloumi or tofu if you prefer. Let’s jump to the recipe. It takes 20 minutes to make so you’re welcome.
Hope you like it,
Michelle
Nothing makes me happier than seeing your creations. Please use the #justanotherfoodiegramrecipe or tag me @justanotherfoodiegram on Instagram in the pictures or in the story if you try out any of my recipes ❤️
Quick chicken curry
- April 13, 2020
- 4
- 20 min
- Print this
Ingredients
- Chicken coconut curry:
- Olive oil
- 1 yellow onion
- 2-3 cloves minced garlic
- 3 cm shredded ginger
- 1 chili
- 2 tbsp red curry paste
- 1 can full-fat coconut milk
- 450g chicken fillet
- 2 tbsp agave syrup/honey
- 1 tsp cumin
- 1 tsp red curry spice
- Salt & Pepper
- Toppings:
- Coriander
- Brown rice
Directions
- Step 1
- Start by chopping the onion and fry it until golden in olive oil.
- Step 2
- Add the chicken and fry until cooked through.
- Step 3
- Add the minced garlic and shredded ginger along with the sliced chili and red curry paste and fry for a minute.
- Step 4
- Pour in the coconut milk, agave syrup/honey, cumin, red curry spice, and salt & pepper.
- Step 5
- Let cook for about 10 minutes on low heat. Serve with boiled brown rice and coriander.
