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
- 1Heat oil in a large heavy-based saucepan; cook chicken, in batches, until browned all over. Remove from pan.
- 2Meanwhile, 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.
- 3Meanwhile, 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.
- 4Serve 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.