Coconut Chicken Curry

I have collected many cookbooks throughout the years and I have to say that I have learned a lot from reading different recipes and techniques. I recently bought a book called Together, this cookbook is a collection of recipes shared by the women of the Hubb Community Kitchen in London. The recipes come from each cook’s heritage and background, and the recipes are very simple but yet amazing.

The coconut curry recipe stood out for me since my family is big on curry and naturally having cooked for 25 years now, I can’t help but add my own flavors on most recipes I come across!!


  • 3-4 pounds boneless chicken breast

  • 1 large tomato, quartered

  • 1 Large red pepper, stem removed, seeded and quartered

  • 1  large onion, peeled and quartered

  • 6 cloves of garlic peeled

  • 2 inch ginger,

  • 6 Serrano peppers, stem removed and cut into small pieces.

  • 2 teaspoons cumin powder

  • 1 teaspoon coriander powder

  • 1 teaspoon turmeric

  • 1 teaspoon curry powder

  • 1/2 teaspoon chilli powder

  • 1/2 teaspoon cayenne powder

  • Salt and pepper to taste

  • 1/2 Cup garlic sauce (optional)

  • 2 cans (14 oz) coconut milk

  • A squeezes of fresh lemon juice

  • 1/4 cup fresh cilantro for garnish


  1. Wash chicken in cold water and dry with paper towels, and place in a bowl.

  2. In a food processor, place the tomato, red pepper, onion, garlic, ginger, Serrano peppers, and process till smooth. Add the spices striating with the cumin and ending with the salt and pepper. process another 30 seconds to blend well.

  3. Add 1/3 of the amount of curry paste to the chicken, and mix well with the chicken. Add the garlic sauce to chicken and mix well and let marinade in fridge for 1 hour minimum.

  4. In a large skillet or pot, add 1 tablespoon of coconut oil on medium high heat, add the chicken and sauté for 3 minutes on each side. Make sure that each chicken breast touch the surface of pan, remove and set aside.

  5. In the same skillet or pan, add another tablespoon of the coconut oil on medium heat and add the remaining 2/3 of the curry sauce and sautee for another 10-15 minutes or until the water evaporates, the sauce thicken and turns into a darker paste.

  6. Add the coconut milk and stir till the sauce becomes homogeneous, bring to simmer and lower heat to very low for 20 minutes.

  7. Add the chicken back into the coconut curry sauce on medium heat, bring to simmer then lower heat to low and cover for 5-7. minutes.

  8. Off heat, squeeze a few drops of lemon juice stir and garnish with fresh cilantro.

  9. Serve with basmati rice, Enjoy!

Rola Jordan