Chicken Coconut Curry

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 with almost no prep.

Serves: 2  |  Prep time: 5 minutes  |  Cook time: 15 minutes

What You Need

• 400g chicken (thighs or breast, diced)
• 60g KABO Coconut Curry Blend
• 2 tbsp oil
• 1 cup water/ Coconut milk
• Salt to taste

Method

1. Heat oil in a pan over medium heat.
2. Add chicken and pan fry to golden.
3. Add KABO Coconut Curry Blend and stir to coat the meat.
4. Add water/ coconut milk, bring to a simmer, cover and cook until the chicken is cooked through and the 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 curry leaves for colour and freshness. Kerala Porotta simply is the best way to eat it traditionally.

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