Skip to content

Coconut Chicken Curry

Recipe by: Lou Robbie

Prep Time

10 mins

Cook Time

20 mins

Portions

4

This vibrant Coconut Chicken Curry is incredibly tasty, nutritious, and quick to make. High in protein and fiber, it’s a brilliant "clean-out-the-fridge" meal because you can toss in any veggies you need to use up, like broccoli, carrots, or cauliflower.

Coconut Chicken Curry

Do it the prepa way

Prep

Cook

Store

Repeat

Ingredients

  • Cooking oil 
  • 2 medium onions finely diced
  • 2 fat cloves garlic finely grated
  • 1 inch fresh ginger finely grated
  • 1 small bunch fresh coriander chop stalks for base, use leaves to garnish- optional
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 5 tsp curry powder - mild or hot what you prefer
  • 1 tsp garam masala
  • 2 tbsp tomato puree
  • 1 can coconut milk 400g
  • 200 ml hot chicken stock 1 cup - or veg stock
  • 2 diced chicken breast - or add some other diced vegetables like broccoli diced carrot or cauliflower
  • 1 can cooked chickpeas drained 240g
  • 1 red pepper, diced 
  • Big handful baby spinach
  • Serve with boiled rice warm naan bread, coriander leaves

Method

  1. Spray a wide pot generously with the oil and add the onions, cook on a medium heat for a few minutes until soft. Then add the garlic, ginger, chopped coriander stalks and bay leaf. Cook for a further few minutes.

  2. Sprinkle in the salt, turmeric, curry and garam masala and tomato paste, cook for a few minutes to toast the spices, add a splash of stock if it’s catching.

  3. Pour in the coconut milk and all the stock. Let the pot bubble for 5 minutes.

  4. Add the chicken, chickpeas and red peppers to the pot. Cook for a final 10 minutes, stirring every few minutes. Check the chicken is cooked and opaque.

  5. Stir in the spinach until wilted. Check and adjust the seasoning if needed and enjoy.

The prepa method

How to Make This Meal Work for You

1. Prep

Save precious weeknight minutes by prepping your base aromatic mix ahead of time. Dice your onions and finely grate the garlic and ginger up to 3 days in advance. Store them together in one of our 8oz prepa Pots, ready to dump straight into the pan when you're ready to cook.

2. Cook

This recipe is built for efficiency. We highly recommend doubling the batch so you can enjoy a fresh, healthy dinner tonight and save the rest for a busy day. Short on hands? You can easily convert this into a slow-cooker meal. Simply add your ingredients to the slow cooker, but be sure to reduce the liquid to just 100ml of stock so your curry stays rich and thick.

3. Store

If you’re freezing a full family-sized batch, pour the cooled curry into our 2.5L Reusable Food Bags. They are completely leakproof and lie perfectly flat in your freezer to save massive amounts of space. Prefer grab-and-go portions? Divide individual portions into our 16oz or 24oz prepa Pots for effortless reheating later in the week.

More delicious recipes

Raspberry Chia Pudding
Breakfast

Raspberry Chia Pudding

Orzo and Feta Salad
Dinner

Orzo and Feta Salad

Easy Energy Balls
Snacks

Easy Energy Balls

View Our Recipes
Your cart
Your cart is empty
Have an account? Log in to check out faster.
Continue shopping Continue shopping