Coconut chicken curry

Spicy coconut chicken curry bowls with cardamom Basmati rice

These aromatic chicken curry bowls served with cardamom Basmati rice, a simple tomato and onion salsa and lots of fresh chillies makes a perfect weeknight meal.
Course Chicken, Comfort food, Dinner, Quick
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Author Alida Ryder


  • 600 g skinless de-boned chicken breasts, cubed
  • 1 tablespoon mixed masala or curry spice of your choice
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 cardamom pods crushed
  • 1 garlic clove crushed
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil

for the curry

  • 1 large onion thinly sliced
  • 2 garlic cloves thinly sliced
  • 2 teaspoons crushed ginger
  • 1 teaspoon mixed masala spice
  • 1 x 400g can whole tomatoes
  • 1 x 400ml can coconut milk
  • 1 teaspoon sugar optional
  • 2 teaspoons lime juice
  • salt to taste

for the tomato and onion salsa

  • 2 ripe tomatoes finely chopped
  • 1 red onion finely chopped
  • large handful fresh coriander or parsley finely chopped
  • squeeze of fresh lemon/lime juice
  • salt & pepper to taste

to serve

  • Cardamom Basmati rice see method below
  • fresh chillies sliced
  • fresh coriander


  • To make the cardamom Basmati rice, simply follow packet instructions and add 4 crushed cardamom pods to the rice as it cooks.
  • Combine the chicken with all the spices and oil and mix well. Allow to stand for 10 minutes while you fry the onions.
  • In a large pot, heat a splash of vegetable oil then saute the onions until they are golden brown.
  • Add the garlic and ginger and saute for another minute until the mixture is aromatic.
  • Add the chicken to the pot and allow to brown for 5 minutes before pouring in the tomatoes and coconut milk. If the curry looks a bit dry to you, you can add a cup or so of water or stock.
  • Turn the heat down and allow the chicken to simmer, uncovered for 10-15 minutes.
  • While the curry is cooking, combine all the ingredients of the salsa and season well.
  • When the curry is cooked, adjust the seasoning by adding lemon juice, sugar and salt to taste.
  • Serve the curry over the cardamom rice with a generous spoonful of salsa, fresh chillies and fresh coriander.