Garlic Coconut Chicken Curry with Homemade Roti

This garlic coconut chicken curry is ready in 30 minutes. Made with cupboard staples, it is the perfect, healthy weekday meal for the whole family. To make it even more delicious, add a delicious side of homemade roti to go with it.

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Anybody else finding it hard, after all the merriment of the holidays, to think about real food again? I know I am. Delicious, simple, wholesome food that doesn’t take an age to make, using regular cupboard staples. Not much to ask for it, is it?

Well, actually, it’s not much to ask for at all. This gorgeous 30 minute garlic coconut chicken curry is all that and more. The hardest work involved is frying up some fresh ginger, garlic and chicken. The rest is child’s play.

What’s even simpler is that you don’t need to stand for hours peeling and chopping vegetables. Nope. You can throw in a bag of frozen wok mix and you’re good to go.

Can I use fresh vegetables?

Goodness, yes. Fresh vegetables would also be my go-to. I haven’t used frozen wok vegetables for a long time. Years, in fact. However, I saw some in my local supermarket a while back, picked them up, bunged them in the freezer and totally forgot all about them. Looking for a simple, quick meal, they called to me from the freezer. And you know something? I am the queen of fresh vegetables but never will I stand and chop stick thin vegetables again. Ever.

What can I serve with this coconut chicken dish?

The curry has a thin sauce (think Thai style), so although rice would work, it might be better to use something that will soak up all the good stuff. I served mine with rice and a side of roti (traditional Thai bread), and the recipe came from Cook with Kushi. but the bread is optional and you can swap out rice for noodles. Or, why not have both? If you want something a little fluffier (and more time consuming), I highly recommend my homemade baked spelt naan bread.

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Garlic Coconut Chicken Curry with Homemade Roti

Servings 4 people

Ingredients

Curry

• 1 tbs olive oil
• 15g (1 tbs) butter
• 600g (21 oz) chicken breast (sliced)
• 1 tsp fresh ginger (very finely chopped or grated)
• 4 cloves garlic (finely chopped)
• 1 tbs sweet chilli sauce
• 2 tbs soy sauce
• 1 tub red Thai paste
• ¼ tsp turmeric
• 500g (17½ oz) frozen mixed veg (wok mix)
• 400ml (14 oz) coconut milk

Roti (optional)

• 175g flour (see note 1)
• 1 tsp salt
• ½ tsp sugar
• 1 tbs vegetable oil
• ½ tbs baking powder
• 60ml (4 tbs) milk
• 60ml (4 tbs) water

Instructions

Curry:

• Heat the oil and butter together in a large pan and fry the chicken for a couple of minutes (until no longer pink but not quite cooked through).
• Add the ginger and garlic and fry for a further two minutes or so.
• Stir in the sweet chilli sauce, soy sauce, Thai paste and turmeric and cook for one more minute.
• Throw in the mixed vegetables and then the coconut milk and cook until the chicken is done (around 15 minutes). Serve with noodles or rice. Enjoy!

Roti:

• This recipe is not mine, but comes from Cook with Kushi. Please refer to their recipe for instructions.

Notes

 

This recipe was first published on The Culinary Jumble (my previous blog) in January 2019. The recipe and images have not been changed.

 

1. You can use spelt or regular flour for the roti (just use the same amount).

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.