Long day at work? All that’s left to do now is relax, right? Suddenly, the mood shifts. Now your heart is set on a delicious meal. Alas, it’s getting late – so it has to be fast, too. Glancing at the clock, you give yourself thirty minutes to whip up something delicious and wholesome. Our expert’s recipe is the answer: a quick and easy coconut milk chicken curry, a perfect worknight dish that’s guaranteed to succeed – and even impress your guests!
Long day at work? All that’s left to do now is relax, right? Suddenly, the mood shifts. Now your heart is set on a delicious meal. Alas, it’s getting late – so it has to be fast, too. Glancing at the clock, you give yourself thirty minutes to whip up something delicious and wholesome. Our expert’s recipe is the answer: a quick and easy coconut milk chicken curry, a perfect worknight dish that’s guaranteed to succeed – and even impress your guests!
What’s the hold up? It’s chicken curry time!
Chicken curry is a fail-proof, speedy dish that never disappoints. The blend of aromatic spices infuses a rich flavor, making it a perfect companion to hearty rice. Featuring succulent chicken breast, it’s a culinary delight – ideal for a hot after-work meal, family gatherings, or as an exciting addition to your when hosting friends or colleagues. To prepare chicken curry with rice, you’ll need:
- Chicken breast
- Rice
- Onion
- Minced ginger
- Minced garlic
- Curry paste or spice mix
- Ground turmeric
- Sweet pepper
- Coriander seeds
- Cinammon
- Pepper
- Salt
- Cayenne pepper
- Tomato paste
- Canned tomato
- Carrots
- Peas
- Spinach
- Coconut milk
- Spring onions
- Oil
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Induction Hob – 22 cm – 10 levels – Timer – Royal Catering
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Induction Hob – 2 plates – Ø 12 – 26 cm – portable – Royal Catering 289.00 GBP
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Cast Iron Frying Pan – Ø 30 cm
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Dutch Oven – 10.75 litres
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To kick off this chicken curry recipe, give the rice a good rinse with cold water. Then place it in boiling salted water. Cook the rice until it’s soft, yet slightly al dente. While that’s cooking, wash and pat dry the chicken breast with a paper towel. Next up, cut the chicken breast into thick cubes. Then, in a hot pan with a tablespoon of oil, sauté the chicken cubes. After about a minute, add the chopped onion and all the spices, mixing thoroughly.
As soon as the onion turns translucent, add tomato paste and canned tomatoes to the pan. Next, pour in coconut milk and bring the curry to a gentle simmer. Add carrots, peas, and spinach, cooking until the chicken and coconut curry achieves the desired consistency. Optionally, you can thin the chicken curry with coconut milk and a bit of water or thicken it with potato starch.
Spoon a portion of rice onto a plate and generously ladle the chicken curry with vegetables over it. Garnish the Indian chicken curry with chopped spring onions and/or chives. Bon appétit!
Michał Orłowski – chef at renowned restaurants in Sydney and Warsaw. Experienced and professional restaurateur. Michał began his gastronomic journey as a teenager. He first discovered his passion for all things culinary while working as a barman over the summer. Over the years, he accumulated experience, deepened his knowledge, and honed his craft.
In 2007, he travelled to Australia where he perfected his skills. Upon his return to Europe, he served as the head chef at the restaurant Lars, Lars & Lars in Poznań. He shares his knowledge and practical tips on the YouTube channel Chef’s Gear.
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