Coconut Chicken Curry

by Barry Lewis

Prep time
5 mins
Cook time
25 mins


1 onion, chopped
2 cloves of garlic, chopped
small piece of chopped ginger (fresh)
2 red chillis, chopped & de-seeded
1 tin chopped tomatoes
4 tbsp coconut milk
1tbsp peanut butter
5 or 6 chicken thighs
3 tbsp curry powder
1 tbsp tumeric
handful fresh coriander
brown rice to serve alongside
extra coriander & chilli to finish

In this video I show you how to make a fantastic east and delicious coconut chicken curry. A real crowd pleaser ready in under 30 minutes!

Start off by getting a pan nice and hot with some oil in and fry up the onions, garlic, ginger. Cook for a couple of minutes, and follow up with the chilli, curry powder and tumeric to really drive some flavour into the dish!

Next up add in the chicken thighs, coconut milk, tinned tomatoes & the peanut butter, mix well until combined. Add a good handful of freshly chopped coriander and simmer the dish for a good twenty minutes. Meanwhile cook your rice to package instructions. Feel free to ramp up the kick in the coconut chicken curry by using less coconut milk and using a stronger curry powder or perhaps some chilli flakes. Give it a good seasoning before serving on top of a pile of rice with the coriander and rice. So good!

I really hope you give this coconut chicken curry recipe a try, it was a real winner with me and my guest in this video, Stephan who had come over from Germany after helping me with my crowdfunding campaign. It was a kicking creamy curry with just enough chilli, but as I say the real fun is putting your personality into the dish and making it taste the way you like!