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Creamy Coconut Chicken Curry

Creamy Coconut Chicken Curry

Prep : 10 Mins Total : 25 Mins Serves : 4

A comforting, flavour-packed curry made with Sea Isle Coconut Milk. Rich, gently spiced, and perfect served with fluffy rice or warm flatbreads ideal for an easy weeknight meal or relaxed family dinner.

Ingredients

Featured

1½ tbsp Sea Isle All Purpose Seasoning

1 x 400ml can Sea Isle Coconut Milk

Recipe Ingredients
    • 1 tbsp vegetable oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tbsp fresh ginger, grated tsp mild curry powder (optional, for extra warmth)
    • 400g chicken breast or thigh, cut into bite-size pieces
    • 1 red pepper, sliced
    • 1 small tomato, chopped
    • Salt and black pepper, to taste
    • Fresh coriander, chopped (to garnish)

Method

  1. Heat the oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until soft and lightly golden.
  2. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  3. Add the Sea Isle All Purpose Seasoning (and curry powder, if using) and toast gently for 30 seconds to release the flavours.
  4. Add the chicken pieces and cook for 5–6 minutes, stirring, until sealed on all sides.
  5. Pour in the coconut milk, then add the red pepper and tomato. Stir well and bring to a gentle simmer.
  6. Reduce the heat and cook for 12–15 minutes, until the chicken is cooked through and the sauce is rich and creamy.
  7. Season to taste and garnish with fresh coriander before serving.

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