Chicken coconut curry in just 20 minutes, big on flavours of roasted spices and coconut.

This toasty chicken coconut curry is one of the easiest and most satisfying meals you can make at home. Using KABO Coconut Curry Blend, the roasted coconut and warm spices do all the heavy lifting — no chopping, no base gravy, just big flavour in under 20 minutes.

What You Need

• 300g chicken (thighs or breast, diced)
• 45g KABO Coconut Curry Blend
• 2 tbsp oil
• 1 cup water
• Salt to taste

Method

1. Heat oil in a pan over medium heat.
2. Add chicken and stir to coat in oil.
3. Add KABO Coconut Curry Blend and stir through evenly.
4. Add water, bring to a simmer, cover and cook for 15–20 minutes until chicken is tender and sauce has thickened.
5. Season with salt, serve hot with rice or naan.

Chef's Tip

Stir through a splash of coconut cream in the last 2 minutes for an extra rich, silky sauce. Finish with fresh coriander for colour and freshness.

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