Chicken & Coconut Milk Curry

A deliciously creamy and saucy curry that is super easy to make. Simmer it down to thicken the sauce and serve on a fluffy bed of rice to soak it all in. Absolute heaven on a plate!



  1. Fry an onion until golden brown.
  2. Add Shemin’s Curry Paste and a splash of water and cook for a minute while stirring.
  3. Add in the tomatoes and simmer gently for 7-8 minutes.
  4. Add the chicken and cook for 20 minutes until thoroughly cooked, add some water if the sauce gets too dry.
  5. Add the coconut milk.
  6. Season and add lemon juice.
  7. Serve on a fluffy bed of rice and with Shemin’s Indian Breads.
  • If you prefer a richer flavour and thicker texture, use coconut cream and simmer the curry down to make the sauce thicker. On the other hand, you can also add 400ml of coconut milk to make a lighter sauce.
Serves 4-6

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