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Bermunchies: Coconut Chicken Curry

Categories // Bermunchies

Bermunchies: Coconut Chicken Curry

Anyone that knows me KNOWS that I love a good curry. After dining at Ruby Murrays one night I had a sudden urge for curry. I found some coconut milk in my cupboard and whipped this recipe up. Try this the next time you’re craving a little Indian flaour!  Heres my recipe for Coconut Chicken Curry.



2 chicken breasts

1 cup of frozen peas and carrots

1 can of coconut milk

1 small white onion

2 cloves of garlic

2 tablespoons of curry powder

1/4 cup coconut flakes

1 teaspoon tumeric

black pepper

red pepper flake


1 tablespoon butter

2 table spoons flour


1. Cut chicen into 1 ich pieces. Season with salt and pepper. Cook in skillet until golden brown. Remove from pan.

2. Sautee chopped onions and garlic. Reduce heat and add butter and flour. Mix together until flour starts to turn golden brown. Add coconut milk, coconut flakes, curry powder, tumeric, black pepper and red pepper flake.

3. Add chicken and veggies into pan. Let simmer for about 15 mins. At this point sauce will be thick.

4. Serve curry on top of rice.