Jonny’s Quick Coconut Curry

This coconut curry is quick, easy and wonderfully tasty. With mild spicing, it’s perfect for the whole family. It’s flexible, too, so if you don’t fancy the chicken, you can swap that out for cauliflower and use veggie stock instead of chicken stock. Enjoy!

coconut curry

Coconut Curry Ingredients (Serves 2-3)

Chicken breasts 2 (diced)
Onion 1 (chopped)
Tomato puree 1 tbsp
Garlic 5 cloves
Fresh Ginger thumb size
Garam masala 2 tbsp
Ground cumin 2 tbsp
Ground coriander 1 tbsp
Turmeric 1 tbsp
Mild curry powder 2 tbsp
Coconut milk 2 tins (800ml)
Chicken or vegetable stock 175ml
Rice (150g)
Olive oil 2 tbsp


For the coconut curry:

  1. Heat a large frying pan over a medium heat and add the olive oil
  2. Once the pan is hot, add the onion, ginger and garlic to fry until soft, stirring frequently
  3. Mix the spices together and then add to the pan
  4. Once the spices are fully mixed in, stir in the tomato purée
  5. Then carefully pour in the chicken (or vegetable) stock and coconut milk
  6. Add the diced chicken (or cauliflower) and leave to cook through for 10 minutes (15 minutes on a lower heat)
  7. Season to taste (feel free to add some coriander) and serve with the rice, simple.

For the rice, just follow instructions on the packet (I recommend basmati).

I hope you enjoy this delicious coconut curry. It really is one of my favourites – so easy and so, so delicious. Stay tuned for more of my recipes every fortnight, voted for by you!

Check out my delicious, simple stir fry and vegan black bean burger for more amazing recipe ideas!

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