If it’s a mild curry that you’ve been looking for – one that’s perfect for introducing to the kids and dipping naan bread into – this coconut chicken curry recipe is it! On the table in around half an hour, it’s a winner, winner, chicken curry dinner!
Don’t be afraid to use chicken thigh!
I know MANY of us choose to use chicken breast meat over chicken thigh because it’s less fatty and you can easily tell when it’s cooked (breast meat will be white, while thighs tend to have a pink hue). But, I’m here to tell you that chicken thigh is a taste sensation. It never dries out, remains moist no matter how you cook it AND it’s packed with delicious flavour. So please, give chicken thigh meat a chance!
Chicken curry tips:
- You can add extra vegetables to this coconut chicken curry recipe to chunk it up and make it go a little further. Try adding zucchini, cauliflower florets or green beans to add even more flavour and get some added veggies into the bellies of your family. Sneaky, but delicious!
- Leftover coconut milk can be frozen! If you have half a tin of coconut milk left over, pour it into a zip-lock bag or ice cube tray to freeze and use later.
- In my experience, naan bread is a must for kids who are trying curry for the first time. Once they dip the bread in and taste the curry sauce, it’s almost always full steam ahead! Naan just encourages them to have that first try and taste!
Campbell’s is flavour in a box!
Your coconut chicken curry flavour will slightly vary with your stock because that’s where the flavour comes from – so make sure it’s a quality flavoursome Campbell’s liquid stock! They’re a super handy pantry item with a long best-before date so it never hurts to keep a few in the pantry on hand!
You can see just how easy this beef casserole recipe is to prepare and cook in the video below, then scroll down to read the full recipe and get your shopping list sorted. We promise it’s a super easy dish to cook for your family!
Coconut Chicken Curry Recipe
Serves: 6
Cook time: 35 minutes
Ingredients
- 1 tbsp oil
- 3 cloves garlic, crushed
- 1 large onion, finely chopped
- 1kg chicken thigh fillets, quartered
- 600g sweet potato, peeled and cubed
- 1½ tbsp mild curry powder
- 270ml coconut milk
- 500ml (2 cups) Campbell’s Real Stock Chicken
- Coriander and steamed rice to serve
Method
- Heat the oil in a large frying pan on high heat. Cook the chicken for 3-4 mins or until it starts to brown. Add in the onion and cook for a further 2-3 mins. Add in the crushed garlic and cook for another minute.
- Add in the curry powder to the pot, stir and cook for a minute.
- Add in the sweet potato, Campbell’s Real Stock and coconut milk. Stir through and continue to simmer, uncovered on low heat for 25 to 30 minutes, until the sweet potato softens.
- Serve the coconut chicken curry garnished with fresh coriander and serve with rice.
This is an original recipe from Campbell’s.
What do you think? Will you be giving this coconut chicken curry recipe a try in your kitchen? We’d love to hear what other belly-warming dishes you and your family enjoy, please leave a comment below to share and inspire others with their winter cooking!
