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Chicken Curry

Published by Josh Coull

Quick, Easy and Gorgeous



  • Oil
  • Butter
  • Onion (chopped)
  • 2 Chicken Breasts (chopped)
  • 2 tea spoons of Curry paste
  • 2 cups of rice
  • 1 can coconut milk
  • 1 chicken stock cuve


Fry onion & garlic in butter and oil

Use large saucepan or wok

add chicken until browned

add coconut milk, then curry paste, stock cube and finally rice

stirr until rice is soft, it should only be simmering at all times

If it dries out just add water!

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  • Perhaps for lunch?