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This recipe is classed as easy

Rating 3.46 / 5 (26 votes)

Prep time:
25 min
Cook time:
15 min
Serves:
4

If you're after curry in a hurry, try this speedy, spicy chicken dish from Alan Coxon

Method

1. Heat the oil in a large pan over a moderate heat, add the onion and cook for 2 to 3 minutes.

2. Add the garlic, curry powder, chilli, paprika, cumin seeds and cinnamon, and cook for a further 2 minutes, until fragrant, stirring continuously.

3. Season the chicken breasts with salt and pepper and add to the same pan. Stir well to ensure the chicken is well coated with the spices.

4. Add the tomatoes, tomato puree and water, and cook over a high heat for 3-4 minutes.

5. Pour over the coconut milk and simmer for a further 2 to 3 minutes.

6. Stir in the lemon zest and add enough lemon juice to sharpen. Serve with boiled rice.


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Latest Comment

 

i used a 400ml tin of coconut milk and let it simmer didnt use the lime or lemon tasted great will make again really think and creamy curry also used tikka powered rather than hot curry power as my family don't like it too hot

gbh1gbh2 gbh1gbh2  Posted 08 Feb 2015 4:53 PM
 

this was a quick curry, but unfortunatley not not to everyone's liking, it tasted much, much better the next day

janet bell janet bell  Posted 10 Mar 2010 8:22 PM
 

Great curry! BUT! I think the water quantity should be 250ml? I cubed the chicken breast up and it states lime in the ingredients and lemon in the method, i did add lime but had to add some lemon juice to take the bitterness of the lime away. In the end it was fab....

NickyBaber NickyBaber  Posted 05 Oct 2009 8:11 AM
 

this curry is guick and easy to do, and it taste great .

NatalieN94691 NatalieN94691 Posted 11 Sep 2009 12:02 PM