Bowl of coconut chicken and lemon rice

Coconut chicken curry

  • 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, served with fragrant lemon rice


Try this coconut chicken curry, then check out our chicken korma, butter chicken, chicken tikka masala and more chicken curry recipes.



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