James Martin Chicken Curry

This easy and delicious James Martin’s Chicken Curry is a quick meal packed with creamy coconut, tender chicken, and aromatic spices. Perfect for weeknights, it uses simple, common ingredients you likely have on hand. Serve it with fluffy basmati rice and a sprinkle of toasted coconut for an irresistible, comforting dish everyone will love.

Ingredients Needed

For the Curry:

• 3 tbsp desiccated coconut
• 1 tbsp vegetable oil
• 1 onion, finely sliced
• 50g (2oz) medium-strength curry paste
• 4 small chicken breasts, skinned and cut into 2cm (1in) slices
• 200g (7oz) canned tomatoes
• 300ml (10½fl oz) coconut milk
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp chopped fresh mint leaves
• 1 lime, juice only
• Salt and freshly ground black pepper

For the Rice:

• 200g (7oz) basmati rice
• 40g (1¾oz) butter (divided into two portions)
• 400ml (¾ pint) cold water

How To Make Chicken Curry

1. Toast the coconut: Preheat the grill to medium heat and spread the desiccated coconut onto a baking tray. Grill until just golden brown, then set aside.
2. Cook the rice: Place the basmati rice and 400ml (¾ pint) cold water in a lidded saucepan. Add half of the butter, cover, and bring to a boil over high heat. Reduce the heat to the lowest setting and cook for 12-15 minutes until the rice has absorbed all the water and is tender.
3. Sauté the onion: Heat the vegetable oil in a frying pan over medium heat. Add the onion and stir-fry for 2-3 minutes until softened.
4. Add the curry paste: Stir the curry paste into the onions and cook for 1 minute to release the flavors.
5. Add the chicken and sauce ingredients: Stir the chicken into the pan to coat in the paste, then add the tomatoes and coconut milk. Bring to a boil, reduce the heat, and simmer for 10 minutes until the chicken is fully cooked and the sauce has thickened slightly.
6. Add herbs and lime: Stir in the chopped coriander, mint, lime juice, and the remaining butter. Season with salt and freshly ground black pepper to taste.
7. Serve the dish: Fluff the cooked rice with a fork and divide it evenly among four plates. Spoon the chicken curry over the rice and garnish with toasted desiccated coconut.

Recipe Tips

• Toast the coconut carefully: Watch the coconut closely while toasting, as it can burn quickly. Remove it from the grill as soon as it turns golden brown.
• Use room-temperature chicken: Let the chicken sit at room temperature for 10-15 minutes before cooking to ensure it cooks evenly and stays tender.
• Don’t skip the curry paste: The curry paste adds the main flavor to the dish. Choose a medium-strength one or adjust to your spice preference for the perfect balance.
• Simmer, don’t boil: Keep the heat low while simmering the sauce to prevent the coconut milk from curdling and to allow the flavors to blend beautifully.
• Fluff the rice properly: After cooking, fluff the rice with a fork to separate the grains and make it light and fluffy, avoiding a mushy texture.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover chicken curry cool to room temperature. Transfer it to an airtight container and store it in the fridge for 3 days.
• Freeze: Allow the chicken curry to cool completely before placing it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Place the chicken curry in a pan over medium heat. Stir occasionally and cook for 8-10 minutes until heated evenly.

Nutrition Facts

Serving Size: 1 serving (approx. 1 cup)

• Calories: 625
• Total Fat: 31g
• Saturated Fat: 17g
• Cholesterol: 135mg
• Sodium: 680mg
• Potassium: 650mg
• Total Carbohydrate: 37g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 43g

Try More James Martin Recipes:

• James Martin Lardy Cake
• James Martin Lamb Boulangere
• James Martin Fillet Steak
• James Martin Coronation Chicken