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This recipe is classed as easy

Rating 3.48 / 5 (21 votes)

Prep time:
25 min
Cook time:
15 min

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


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.


  • 2 tbsp corn oil
  • 2 onions, cut into 6 wedges
  • 3 cloves garlic, shredded
  • 1 tbsp hot curry powder
  • 2 green chillies, finely chopped
  • 1/2 tsp paprika
  • 2 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 4 x 180 g chicken breasts
  • 2 tomatoes, chopped
  • 1 tbsp tomato purée
  • 25 ml water
  • 75 ml coconut cream, tinned
  • 1 lime, grated zest and juice
  • coarse salt and freshly ground black pepper

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Latest Comment


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