Quick coconut chicken curry

Name: Quick coconut chicken curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: 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

Published: 31 Aug 10
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 2
Takes 15 minutes to make, 25 minutes to cook

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Ingredients

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

Method

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.
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.

Recipe from September 2010 Issue

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