I had to see a friend today so I needed to get my cooking done early but also something that I could easily heat up again. So what better than this perfect Coconut Chicken Curry which was cooked in under 30 minutes. How I love that. As busy as I am if a friend asks to meet I never down the opportunity. Every woman needs good girlfriends. And if a friend makes time for you then that’s a keeper. I am blessed to have a few beautiful ladies in my life and I appreciate their kindness and loyalty.
My friend even got to taste my curry. She loved it so much that she asked for the recipe. I don’t always brag about my cooking but this Coconut Chicken curry tastes amazing. I love the slow cooked curries but for a quick curry this one certainly didn’t compromise on flavour. You have to try it to believe it.
I know my boys will love this too. If you want more heat you can add more chilli to your curry and some extra Tandoori paste. For us the heat was just right. The sauce for the curry can be made ahead of time and you can fry the chicken and add to it when ready to serve. But you can make the curry and reheat it later too, it will still be perfect.
Apart from the tandoori paste I did not use any other spices for this dish. So if you don’t have spices you don’t need to stress, you can still have a delicious curry. Although I used coconut cream you could use coconut milk but you may need to cook the sauce a little longer to allow it to thicken.
If you’re having a busy day then there’s a quick and easy recipe for you. Here’s more of my quick and easy weeknight dinner recipes:
Coconut Chicken Curry
- 500 gram chicken breasts (about 4 breasts) cut into small cubes
- 1&1/2 tbsp tandoori paste I used Aminas
- 2 tbsp chopped coriander
- 2 tbsp light olive oil
- 1 tspn butter ghee
- 2 tspn ginger/garlic paste
- 2 green chillies roughly chopped
- 1 large onion roughly chopped
- 50 gram/3 tbsp tomato paste
- 1/2 tspn sugar
- 1&1/2 cup sugar snap peas
- 1 cup coconut cream
- Marinate the chicken breasts with the Tandoori paste and coriander. Season with salt and refrigerate for half an hour
- Add the chopped onion, chillies and ginger/garlic paste to a blender and blend until it forms a smooth paste. You can use a stick blender too
- Heat the teaspoon of ghee. Add the onion mixture to it and allow it to cook for 2 minutes
- Add the tomato paste and coconut cream and allow it to cook for 10 minutes until sauce thickens. Add the sugar and season with salt.
- In the last 4 minutes add the sugar snap peas to the sauce
- In another large pan heat two tablespoon light olive oil and flash fry the chicken, a minute on each side. Doesn't have to be fully cooked as it will cook further in the sauce
- Once the sugar snap peas is cooked, tender but must still have a crunch add the chicken and heat through for a minute and turn off the heat
- Serve hot with naan bread or basmati rice