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Mild Coconut Curry



Prep/ Cook Time:

25 Minutes


4 Servings


  • 450g of Chicken breat, Cubed

  • Low Cal Spray

  • 1 tsp of mustard seeds

  • 1 large onion, sliced

  • 3 garlic cloves, crushed

  • 1 can of low fat coconut milk

  • 1 tsp of curry powder

  • salt and pepper

  • Marinade

  • 1 tsp paprika

  • ½ tsp ground turmeric

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp cayenne pepper

  • Half a fresh lemon juice

  • ½ tsp salt

  • 50ml of cooled chicken stock


- Mix all the marinade ingredients and throw in the chicken.

- The longer you marinade it for the better but you can use it after a few minutes.

- Heat the oil in a deep frying pan and add the mustard seeds.

- When they start to pop and jump about in the pan, add the onion and garlic and curry powder. - Cook until they're golden brown before adding the chicken and any extra paste from the marinade.

- Fry over a gentle heat for about 8 minutes before adding the coconut milk.

- Increase the heat slightly and bring to a simmer.

- Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary. Serve

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