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Coconut chicken curry

  • 5.0 Star
  • Timer Prep 5 min
    Cook 25 min
  • Chef hat Easy


Juice the limes.


  1. 1 1Heat the oil in a pan over a medium heat and then add the chicken pieces. Cook for 3 minutes to gain a little colour, then add the chopped chilli, ginger and garlic. Fry for 2 minutes then add the garam masala.
  2. 2 Cook the spice gently for 3 minutes before adding the Cook with M&S turmeric and ginger root paste and the coconut milk. Bring to the boil, then reduce the heat and simmer gently for 14 minutes. Season with salt and the sugar.
  3. 3 Add the sugar snap peas to the pan for the remaining 2 minutes of the cooking time, then squeeze in the lime juice.
  4. 4 Serve with steamed basmati rice and a few coriander leaves.

1 Review

  • Niki

    Fresh,light and full of flavour... Delicious and very easy & quick to prepare fabulous ๐Ÿ‘Œ๐Ÿป๐Ÿ‘๐Ÿผ