Recipe

Peri peri coconut chicken curry

Spicy, succulent and oh-so-scrumptious! Take your taste buds around the world with this tasty peri peri coconut chicken curry - perfect for dinner any night of the week!

  • 30 mins cooking
  • Serves 4
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Ingredients

Peri peri coconut chicken curry
  • 1 tablespoon olive oil
  • 1.5 kilogram chicken wingettes
  • 1 medium brown onion (150g), chopped coarsely
  • 1/3 cup (80ml) sweet sherry
  • 750 gram bottled coconut curry with peri peri cooking sauce
  • 1 cup (250ml) water
  • 2/3 cup (70g) frozen sliced beans
  • 1/3 cup (25g) shredded coconut
  • 500 gram packaged basmati microwave rice

Method

Peri peri coconut chicken curry
  • 1
    Heat oil in a large heavy-based saucepan; cook chicken, in batches, until browned all over. Remove from pan.
  • 2
    Meanwhile, stir coconut in a medium frying pan, over low heat, for 3 minutes or until golden. Remove coconut from the pan immediately to prevent it over-browning.
  • 3
    Meanwhile, stir coconut in a medium frying pan, over low heat, for 3 minutes or until golden. Remove coconut from the pan immediately to prevent it over-browning.
  • 4
    Serve curry with coconut rice.

Notes

Cook 1 cup (200g) basmati rice if you are unable to buy microwave rice. This recipe is not suitable to freeze.

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