Coconut chicken curry
Juicy chicken in a creamy, gently spicy coconut sauce with broccoli.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Rice250 g
- Chicken breast500 g
- Sunflower oil2 tbsp
- Onion1
- Garlic2 cloves
- Pepper (red or yellow)1
- Curry powder2 tsp
- Coconut milk400 ml
- Broccoli250 g
- Soy sauce1 tbsp
- Lemon½
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook. Cut the chicken into bite-sized pieces and season with salt; break the broccoli into small florets.
Fry the chicken in a tablespoon of oil over a high heat for 4–5 minutes until lightly golden on all sides. Don't stir too often so it has time to brown. Transfer to a plate.
Lower the heat and cook the onion, garlic and sliced pepper in the remaining oil for 4–5 minutes. Sprinkle in the curry powder and stir for 30 seconds.
Pour in the coconut milk and soy sauce, add the broccoli and simmer for 5 minutes. Return the chicken and cook for another 3–4 minutes until cooked through – no longer, so it stays juicy.
Squeeze in some lemon juice, taste and serve with the rice.