Indian coconut chicken curry

Total time: 2hr 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 499 Kcal, 43g Protein, 37g Carbohydrates, 20g Fat


  • Chicken
  • 600 g chicken breasts, cut into approx. 3 cm cubes
  • 2 tbsp Madras curry powder
  • a little clarified butter
  • Curry
  • 1 onions, sliced
  • a little clarified butter
  • 1 garlic clove, pressed
  • 1 tin chopped tomatoes (approx. 200 g)
  • 2 tbsp Madras curry powder
  • 1 cm ginger, grated
  • 1 red chilli, deseeded, chopped
  • 400 g sweet potato, diced
  • 2 tsp salt
  • 1 tin chickpeas (approx. 245 g), rinsed, drained
  • 3 dl coconut milk
  • 0.5 bunch coriander, torn into pieces

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  • Chicken

    Mix the chicken with the curry powder. Heat the clarified butter in a cooking pot. Fry the chicken in batches for approx. 2 mins. per batch, remove from the pot and reduce the heat.
  • Curry

    Heat the clarified butter in the same pot, add the onion and all the other ingredients up to and including the chilli, sauté for approx. 2 mins. Pour in the coconut milk, add the potatoes and chickpeas, bring to the boil, reduce the heat, season with salt. Cook over a low heat for approx. 1 1/2 hrs., stirring occasionally. Return the chicken to the pot, cover and braise for 30 mins. Sprinkle the coriander on top.
  • Serve with:

    Basmati rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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