Curry Chicken with Coconut Milk

Curry chicken with coconut milk — an easy, practical and delicious recipe with bold flavor. Coconut milk tenderizes the chicken and complements its taste perfectly.

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2 servingsBack to recipeDesserts

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1 large onion, thinly sliced1 can sliced mushrooms500 g (about 1 lb) chicken breasts, cut into cubesRoasted or fried cashewsChicken seasoning (spice mix)Ground ginger — 1/2 teaspoonA pinch of dried ground coriander1 tablespoon curry powder (hot or mild, to taste)1 tablespoon turmeric powderSalt (to taste)Hot curry paste — optional1 can coconut milkFor more of Layal's delicious chicken recipes see Chicken pies with vegetables

Step 1

Wash, cut and season the chicken with chicken spices, ginger, curry powder, curry paste and coriander

Cooking notes

Chicken pies with vegetables

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