Bowl of coconut chicken and lemon rice

Coconut chicken with lemon rice

  • serves 4
  • Easy

There's something really satisfying about making a curry from scratch. This flavour-packed coconut chicken curry makes for a delicious but easy family meal midweek.



  • root ginger 3cm piece, peeled and roughly chopped
  • garlic 2 cloves, roughly chopped
  • green chilli 1, roughly chopped
  • onions 2, roughly chopped
  • olive oil
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • turmeric 1 tsp
  • chicken thigh fillets 8, cut into quarters
  • coconut milk 400ml tin
  • coriander 1 small bunch, chopped

lemon rice

  • lemon 1, zested and juiced
  • olive oil
  • cardamom pods 3, bashed
  • basmati rice 300g


  • Step 1

    Put the ginger, garlic, green chilli, onion and ½ tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).

  • Step 2

    Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.

  • Step 3

    To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.

Nutritional Information

  • Kcals 687
  • Carbs 70g
  • Protein 44.1g
  • Fat 27.6g
  • Salt 1.31g
  • Fibre 1g