Coconut Chicken Curry


Prep time
15 Minutes
Cooking time
15 Minutes
Serves 4
2tbsp vegetable oil
500g chicken fillets,
cut into large chunks
1 red onion, thickly sliced
2 garlic cloves, crushed
½ jar Mango & Aubergine Chutney
¼tsp chilli flakes
400ml coconut milk
1tbsp cornflour

Cooking Method

  1. In a non-stick frying pan on a medium high heat, add half of the oil and cook the chicken until golden. Remove and set aside.

  2. Add the remaining oil to the pan and cook the onion for 2-3 minutes, until softened. Add the garlic and chilli flakes
    and cook for another minute. Add the Aubergine & Mango Chutney to the pan. Then, add the coconut milk and chicken.

  3. Mix the cornflour with a little of the coconut milk and add to the pan.

  4. Bring to the boil before simmering for 10 minutes, or until the chicken is cooked through and sauce has thickened.

  5. Serve with rice or naan bread.

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