We can honestly say that we have never made such a flavoursome curry, personally i am not a big lover of coconut but this was an exceptional dish and the coconut isn't very strong at all. Its one we will use time and time again. Enjoy!
Nariyal Chicken Curry
Rated 5.0 stars by 1 users
Category
Curry
Servings
2
Prep Time
10 minutes
Cook Time
20-25 minutes
A lip-smacking curry hailing from the sunny south of India.
We can honestly say that we have never made such a flavoursome curry, personally i am not a big lover of coconut but this was an exceptional dish and the coconut isn't very strong at all. Its simple delicious and one we will use time and time again.
Simon Partridge-Spinks
Ingredients
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1 tbsp Spice Pantry Nariyal Spice Blend
2 Chicken Breasts, cubed
1 tbsp coconut oil or vegetable oil or Ghee
2 medium onions, roughly chopped
½ tin of chopped tomatoes
1 green chilli, chopped
200ml coconut milk (freeze the other half of the can in a container)
Serve with rice, poppadom’s, samosas, naan bread, bhaji’s and of course our curry roast potatoes!
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Spice Pantry Curry Roast Potato Blend
Directions
Let’s Prep
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Slice and dice the chicken, onions and chillie
Let’s cook
Stove top
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In a medium sized pan on a medium-high heat, add coconut/vegetable oil. Add onions & cook for 5 minutes. Add the chicken. Cook for a further 5 mins turning frequently. Turn up the heat and add 1 tbsp of Spice Pantry Nariyal Spice Blend. Cook the spices off for a minute stirring frequently. Take off the heat
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Add half a can of tomatoes and the fresh chopped chillies- stir and return to heat until the mixture has broken down, becoming a thick paste.
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Add the coconut milk, stir in and simmer for ten to fifteen minutes until the sauce has reduced and you have the consistency you want.
Enjoy!
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Serve with rice, and any of the extra’s like poppadom’s, samosas, naan bread and bhaji’s
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You can also add our Spice Pantry Curry Roast Potatoes Blend to some potatoes that will send your taste buds through the roof.
Recipe Note
A useful hint is to buy your chillies and slice them up, place into a container or bag and freeze until needed. This method can be used for most things like peppers and cubed chicken, doing this when you have some free time will help make cooking dinner a breeze.
This blend is suitable for vegetarians, just swap out the meat for a meat-free option but be careful as the timings may differ.
