Coconut and coriander chicken

Name: Coconut and coriander chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 30 mL roughly chopped fresh coriander; 4 skinless chicken supremes; 45 mL vegetable oil; 1 lg onion, about 225g (8oz), finely chopped; 350 g (12oz) sweet potato, peeled and chopped; 30 mL mild curry paste; 400 mL (14 fl oz) coconut milk; 400 g (14oz) chopped tomato; salt; Fresh coriander leaves and lime halves to garnish

This easy chicken curry recipe is scented with coriander and rich with coconut - ideal if you're in need of a quick dinner recipe idea.

By The GH Kitchen TeamPublished: 12 November 1998

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Yields:

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Ingredients

30 ml roughly chopped fresh coriander
4 skinless chicken supremes
45 ml vegetable oil
1 lg onion, about 225g (8oz), finely chopped
350 g (12oz) sweet potato, peeled and chopped
30 ml mild curry paste
400 ml (14 fl oz) coconut milk
400 g (14oz) chopped tomato
salt
Fresh coriander leaves and lime halves to garnish

Directions

1. Step 1
  Tuck a little fresh coriander in the centre of each piece of chicken, then roll up and secure with a wooden cocktail stick. (Or, to save time, simply add the coriander to the sauce in step 3.)
2. Step 2
  Heat the oil in a deep frying pan or a shallow heatproof casserole, then fry the onion and the sweet potato for about 10min until the onion is soft (this brings out the natural sweetness of the onion and adds to the flavour of the finished dish). Add the curry paste and cook, stirring, for 3–4min.
3. Step 3
  Add the coconut milk, tomatoes and the chicken, then cover and simmer very gently for about 30min or until the chicken is tender. If the pieces aren’t completely covered in the sauce, turn the chicken over halfway through cooking. Adjust the seasoning. Serve garnished with coriander sprigs and lime halves.
  
  Serve with: Naan bread warm from the grill or oven to mop up the sauce.
  
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Chicken supremes

Chicken supremes have the little wing bone still attached. If you can’t find them, use breasts or fillets and reduce the cooking time by 5min.

Per Serving:

Calories: 600
Total fat: 30 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time