Easiest Way to Make Tasty Mid-Week Coconut Chicken Curry

Mid-Week Coconut Chicken Curry. A quick and simple mild chicken curry recipe with bags of flavour. Freezer-friendly so you can make a big batch and save some for later. We've got loads of curries on our site (madras, jalfrezi, dhansak, Chicken Tikka Masala, Rogan Josh, etc), but what about a simple, easy chicken curry?

The #curry is warming, fragrant and aromatic. I like this served with wholegrain rice. Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe for the whole family. You can have Mid-Week Coconut Chicken Curry using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mid-Week Coconut Chicken Curry

It's 2 tbsp of coconut oil.
You need 2 cloves of garlic crushed.
It's 1 of onion, finely chopped.
It's 1 of large red chilli, finely chopped.
You need 1 1/2 tbsp of medium curry powder.
Prepare 2 of chicken breast fillets, sliced.
Prepare 400 g of tinned tomatoes.
Prepare 400 mls of coconut milk.
You need 1 of lemon, zested & juiced.
It's 2 of spring onions, sliced.

A quick, easy and super tasty Coconut Chicken Curry recipe, so simple to whip up for a delicious family meal mid-week! Busy week days require quick and easy dinners. Hectic work and family schedules mean we are often left with little time to prepare and cook a good dinner in the evening, forcing us to rely on pre-made ready. Add the chicken and the Asian vegetable medley to the slow cooker.

Mid-Week Coconut Chicken Curry instructions

Add the coconut oil to a wok or large frying pan. Gently fry the onions, garlic and chilli for 5 minutes..
Sprinkle the curry powder over the top of the onions and continue to stir for another few minutes..
Turn the heat of the hob up to medium high and add the chicken breast slices to the wok, stirring well to coat the meat with the spices..
When the chicken has browned on the outside, and is well coated with the spices, add the coconut milk and tomatoes to the wok. Stir well to mix.

Serve in bowls with rice and extra lime wedges. In a large pot or high-sided pan over medium heat, heat oil and butter. Add coconut milk and water and bring to a simmer. Stir in lime juice and garnish with mint and cilantro. Add chicken, tossing lightly to coat with curry oil.