15-Minute Coconut Chicken Curry: Creamy, Mild and Kid Friendly

A takeaway curry can take 45 minutes to arrive. This one is in your bowl in about 15, and you know exactly what went into it.

Coconut milk keeps it creamy and mild, so it suits little ones, and the grown-ups can add chilli at the table.

Ready in about 15 to 20 minutes, serves 4

You will need

• 3 chicken breasts, cut into bite-size pieces
• 1 tin (400ml) Koala coconut milk
• 2 tablespoons Patak's mild curry paste or 1 tablespoon Porsi curry powder
• 1 onion, chopped, and 2 garlic cloves, crushed
• 1 tin Bonduelle peas and baby carrots, drained
• 1 tablespoon oil
• 300g Pato Real Thai jasmine rice (or ready rice pouches to save time)

Method

1. Start the rice first, following the pack instructions.
2. Heat the oil in a deep pan and soften the onion for 3 to 4 minutes. Add the garlic and curry paste and stir for 1 minute until fragrant.
3. Add the chicken and cook for 3 minutes, stirring, until sealed on all sides.
4. Pour in the coconut milk, bring to a gentle simmer and cook for 6 to 8 minutes until the chicken is cooked through.
5. Stir in the peas and carrots for the last 2 minutes, season, and serve over the rice.

Make it your own

• Vegetarian? Swap the chicken for a drained tin of chickpeas.
• Add a squeeze of lime and fresh coriander just before serving.
• Like it hot? Stir chilli flakes or a spoon of hot sauce into the grown-up bowls.

Explore Curry Night at Yum Biltong

Our world foods range has everything for a speedy curry night, from coconut milk to curry pastes and fragrant rice.

Keep a couple of tins in the cupboard and dinner is never far away.

Shop the Range

• Koala Coconut Milk 400ml
• Pato Real Thai Jasmine Rice 1kg
• Bonduelle Peas and Baby Carrots 3 x 200g
• Cigala Brajma Basmati Ready to Eat Rice 2 x 125g

Curry pastes and sauces | Rice | Canned vegetables

More from The Yum Kitchen: 20-Minute Mushroom Risotto