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        Calories
        176
        Fat
        16g
        Saturates
        2.3g
        Protein
        8.3g
        Carbs
        16.1g
        Sugars
        4.3g
        • Calories
          176
        • Fat
          16g
        • Saturates
          2.3g
        • Protein
          8.3g
        • Carbs
          16.1g
        • Sugars
          4.3g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          176
        • Fat
          16g
        • Saturates
          2.3g
        • Protein
          8.3g
        • Carbs
          16.1g
        • Sugars
          4.3g

        Asian Mix

        Coconut chicken curry and lemon rice

        • Prep Time
          10 Mins
        • Cook Time
          50 Mins
        • Serves
          4

        About

        Gather the family around and cook up a feast with this easy coconut chicken curry with zesty lemon rice

        Ingredients

        Order Ingredients

        Method

        1. Add the ginger, garlic, green chilli and onion with a pinch of salt into a food processor, mix until it becomes a puree consistency.
        2. Put some oil in a large saucepan and cook the puree for around three minutes on a low heat. Add in the cumin and turmeric and cook for a further two minutes, until the spices are well combined.
        3. Cut the chicken breast into cubes or strips and cook for 5-6 minutes (until it colours a little). Next, stir in the coconut milk and leave to simmer for 20 minutes.
        4. Boil 450ml of water along with the zest and juice of a lemon, stir in your rice then cover and leave to simmer for 20 minutes. Turn off the heat and leave to stand for five minutes.
        5. Serve curry over the drained rice. Sprinkle with a little chopped coriander to taste.
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