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Coconut chicken curry

Creamy coconut, zingy lime and crunchy almonds, all in one delicious dish.

Serves 4 Total Time  25 mins


Get the ingredients here.

  • 4 chicken breast fillets, chopped into 2cm pieces  
  • 1 tbsp coconut or olive oil 
  • 1 x 400m1 tin coconut milk 
  • 1 x 160ml tin coconut cream 
  • 1 chicken stock cube 
  • Zest and juice of 1 lime 
  • Toasted almond flakes and coconut flakes, to serve (optional) 

For the curry paste:

  • 1 onion, chopped 
  • 2 garlic doves
  • 15g ginger, peeled 
  • 30g coriander, stalks and leaves chopped 
  • 1 tbsp coriander seeds
  • 1 tbsp ground cumin 
  • 1 tsp turmeric 
  • Seeds from 6 cardamom pods 
  • 1 tbsp coconut or olive oil 


1. Start by putting all the curry paste ingredients into a food processor.

2. Season with sea salt and black pepper and blitz into a rough paste. Transfer the paste into a large non-stick pan over • a medium heat and cook for 1 min, stirring. 

3. Add the chicken pieces and l tbsp of oil, and sauté for 3 mins.

4. Now add the coconut milk, half the coconut cream (stir to loosen, if required) and stock cube to the pan, bring to the boil, then turn down to a low simmer and cook for 15 mins.

5. Once cooked, turn the heat off and add the zest and juice of the lime, drizzle over the remaining coconut cream and scatter with toasted almonds and coconut flakes (if using).

6. Serve with your choice of rice or poppadoms. 

Cook’s tip: This fragrant curry paste also works well with prawns, pork and seasonal veggies.

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