Date posted: 01/05/2018

Creamy coconut curry

  • Serves 2
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Cup of rice 1
Coconut milk 200ml
Everyday Favourites cayenne pepper 1g
Everyday Favourites turmeric 2.5g
Everyday Favourites mixed spice 2g
Everyday Favourites medium curry powder 33g
Everyday Favourites garlic powder ½ tsp
Everyday Favourites chilli powder ½ tsp
Green pepper 1
Tomato puree 20g
Everyday Favourites medium desiccated coconut 20g
Chicken breasts or sweet potato 2
Salt/pepper to taste
Red or white onion 1
Sunflower oil 1 tbsp
Optional ingredients for the finishing touch
Fresh chives
Fresh bay leaves


  1. Preheat Oven to 180°C.
  2. Season your chicken breasts with a pinch of salt and pepper, then place in the oven for 10 minutes.
  3. Add water to a pan and cook your rice until boiling.
  4. Preheat oil in a wok or a non-stick frying pan.
  5. Add the onion and green pepper and cook until soft.
  6. Using the cooked chicken breasts, shred the chicken or dice, which ever you prefer, then add to the wok.
  7. Add coconut milk and the various spices listed in the ingredients, keep mixing until cooked.
  8. Garnish with a sprinkling of fresh chives and bay leaves.
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