Coconut milk chicken curry recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 435 calories / serving
  • Freezable
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Heat the sunflower oil in a wide casserole dish over a medium-high heat. Fry the onion and garlic for 2 minutes before adding the chicken drumsticks. Stir well and cook for a further 2-3 minutes before adding all the spices including the bay leaf, mixing well.

Add the coconut milk and water and bring to the boil before lowering to a gentle simmer. Cover the dish and let the chicken cook gently for 30 minutes or until the chicken is cooked with no pink showing, but still tender.

5 minutes before the end of cooking time, add the diced tomato. Season well and serve in bowls garnished with the spring onion and saffron strands.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 8 chicken drumsticks
  • 50ml sunflower oil
  • 2 small onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tomatoes, de-seeded and finely diced
  • 1tbsp curry powder
  • 1tbsp paprika
  • 1tbsp chilli powder
  • 1tsp ground cumin
  • 1 bay leaf
  • 250ml light coconut milk
  • 500ml water
  • 2 spring onions, julienned
  • 1tsp saffron strands
  • salt
  • pepper
  • Energy 1815kj 435kcal 22%
  • Fat 23g 33%
  • Saturates 7g 37%
  • Sugars 5g 6%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 9.2g Protein 45.5g Fibre 0.3g


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