Christian Health, Christian Fitness, Christian Wellbeing, Christian Retreats

Chicken and Tomato Creamy Coconut Curry

A creamy, mildly spiced chicken curry made with juicy thighs, coconut, and tomatoes. Perfect for a comforting, flavour-packed meal that’s easy to throw together on a weeknight.

Prep: 15 min

Cook: 30 mins

Level: Beginner

Serves: 6

Allergen info: coconut

Ingredients

  • 6 boneless chicken thighs (cubed)

  • 1 onion (diced)

  • 2 peppers (any colour, sliced)

  • 1 courgette (sliced)

  • 1 tin chopped tomatoes

  • 50g creamed coconut grated

  • 2 tsp cumin,

  • 2 tsp coriander

  • 2 tsp turmeric,

  • 1 tsp chilli flakes

Method

  • Sauté the onions in a little oil until softened.

  • Add chicken and brown for 5 minutes.

  • Stir in spices and cook for 1 minute.

  • Add chopped tomatoes and simmer for 15 minutes.

  • Stir in the grated coconut cream and simmer for another 5 minutes.

  • Add the peppers and courgettes, cook until soft.

  • Serve with sides of your choosing

Fridge:

  • Store in an airtight container for up to 3 days.

  • Reheat thoroughly until piping hot before serving.

Freezer:

  • Can be frozen for up to 3 months.

  • Allow to cool completely, then portion into containers or freezer bags.

  • Thaw overnight in the fridge or defrost in the microwave before reheating.

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