Quick coconut chicken curry

Quick coconut chicken curry
  • Serves icon Serves 2
  • Time icon Takes 15 minutes to make, 25 minutes to cook

What’s better than a chicken curry recipe? A quick chicken curry recipe, that’s on the table in 40 minutes. Don’t be put off by the time-saving products – they’re there to make life easier.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 70g korma curry paste (we like Patak’s Easy Korma for Two)
  • 25g ground almonds
  • 200ml coconut milk
  • 200ml chicken stock, hot
  • 2 skinless free-range chicken breasts, roughly chopped
  • 1 tsp garam masala
  • Bunch of fresh coriander, chopped
  • 4 mini naan breads


  1. Gently heat the olive oil in a pan, add the onion and cook, covered, for 10 minutes. Stir in the curry paste and ground almonds, then cook for 1 minute. Pour in the coconut milk and stock and cook for 10-15 minutes. Add the chicken pieces for the last 5 minutes, making sure they are cooked through and tender and the sauce is slightly reduced.
  2. When the sauce has thickened, take off the heat, then stir in the garam masala and coriander. Serve with mini naan breads and rice, if you like.


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