Coconut chicken with lemon rice

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• splodgemeister

  14 October 2010

  splodgemeister rated and commented on this recipe

  

  Absolutely loved this!! I halved the recipe but still used a whole chilli and the heat was just right. I also still used 1 tsp of all the spices and it was not bland at all. I will definitely make this over and over again. I didn't bother with the lemon rice and don't think I ever will. Mmm just delicious :)

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• henlady

  27 January 2011

  henlady rated and commented on this recipe

  

  Disappointing, Needs more seasoning and more heat I think. Quite bland.

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• Jacqueline

  28 March 2011

  Jacqueline rated and commented on this recipe

  

  Very taste, my partner loved this 2. Only bad bit was preparing the onion puree which goes for the eyes.

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• Annie

  05 May 2011

  Annie rated and commented on this recipe

  

  I added quite a bit more chilli to this recipe and some sugar as others have suggested which made a big difference. I put some mushrooms in which worked well and would add more vegetables next time. Light coconut milk worked fine for me. The recipe didn't specify green or black cardamon for the rice, I used black which gave it quite a smoky flavour. The lemon in the rice was a nice addition. Will make this dish again, will be good for fans of mild curry.

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• lnz1985

  18 July 2011

  lnz1985 commented on this recipe

  Can this be frozen?

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• myrecipes

  22 September 2011

  myrecipes commented on this recipe

  A quite easy and very tasty curry, made as recipe but used chicken breasts instead of thighs

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• myrecipes

  23 September 2011

  myrecipes rated this recipe

  

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• amyloureilly

  11 October 2011

  amyloureilly rated and commented on this recipe

  

  Something went horribly wrong with this, though I followed the recipe to the letter. Ended up very brown and watery and bland. Had to start from scratch with a different recipe, rescuing the cooked chicken. Will not be making again.

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• donkeyfood

  16 November 2011

  donkeyfood commented on this recipe

  For those people concerned about the fat content could I just say that opposite to many peoples belief that coconut is a good fat, in fact it helps us to burn fat. This is why so many celebs now adays are walking around with bottles of coconut water. Please do check this out and you will see that I am right - Coconut milk is a GOOD ingredient in terms of health and fat

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• Belkey

  03 December 2011

  Belkey rated and commented on this recipe

  

  Lovely dish - made it for supper last night and only change was to use chicken breast cut into strips. really liked the way the spices cut through the sweetness of the coconut milk.

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• Janice

  21 December 2011

  Janice rated and commented on this recipe

  

  Great recipe enjoyed by all my family. Plan to make again very soon. I loved the fragrant rice which turned out perfectly.

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• Liz

  31 December 2011

  Liz rated and commented on this recipe

  

  Lovely creamy mild curry, made mine with low fat coconut milk and fresh turkey breast. The sauce was a little runny from the low fat milk, so removed meat and thickened. Was delicious! And even better reheated the next day!

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• StaceyB85

  01 February 2012

  StaceyB85 rated and commented on this recipe

  

  Very nice and easy to make, recipe halved easily for two of us, used chicken breast and light coconut milk to make it slightly healthier too (didn't find it runny either). I added peppers, mangetout and green beans as well to up my daily veg count, the rice was a good match for the flavours and really accompanied the dish well.

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• fionamair

  07 February 2012

  fionamair rated and commented on this recipe

  

  Absolutely delicious! Super easy and really tasty... added extra veg to bulk it out a little and had it with Indian Spiced Rice rather than the lemon rice. will definitely be making again - highly recommend.

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• Reeny

  12 February 2012

  Reeny rated and commented on this recipe

  

  My husband and I think this is delicious. We ensured the first ingredients were fully blended into a complete paste, as this creates the curry consistency (the first time I made it I left it chunky and the flavour didn't quite integrate). We added the coconut milk right at the end with five minutes to heat, allowing the chicken to soak up all the flavour of the other ingredients. We also added a few sultanas. Have made this countless times!

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• Judiper

  14 May 2012

  Judiper rated and commented on this recipe

  

  I used 4 chicken breasts for this recipe instead. I wanted to make it a bit lower in fat so I used 2 sachets of creamed coconut and some water instead of the coconut milk. I also added another 1/2 tsp each of ground cumin and tumeric and added a 1/2 tsp ground ginger as I hate coriander! I cooked my curry in advance and heated it up later which helped the flavours develop. I wish I had used another chilli or hotter one as the flavour of the curry was quite mellow, almost like a korma but I would definitely make again!

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• Linn

  05 June 2012

  Linn commented on this recipe

  Bland. Needs more of everything...

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• Linn

  05 June 2012

  Linn rated this recipe

  

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• fuzzbox9

  20 October 2012

  fuzzbox9 rated this recipe

  

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• mozz792002

  21 October 2012

  mozz792002 rated and commented on this recipe

  

  This I found way too bland. No flavour at all. Tried it twice, 1st time as suggested then a 2nd time with an extra chilli and low fat milk......was even worse then. I am no master chef guru but this is a waste of time and actually not the cheapest to make.

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Ingredients

• 3cm piece root ginger , peeled and roughly chopped
• 2 garlic cloves , roughly chopped
• 1 green chilli , roughly chopped
• 2 onions , roughly chopped
• olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 8 chicken thigh fillets, cut into quarters
• 400ml tin coconut milk
• 1 small bunch coriander , chopped

LEMON RICE

• 1 lemon , zested and juiced
• olive oil
• 3 cardamom pods , bashed
• 300g basmati rice

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 3cm piece root ginger , peeled and roughly chopped
• 2 garlic cloves , roughly chopped
• 1 green chilli , roughly chopped
• 2 onions , roughly chopped
• olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 8 chicken thigh fillets, cut into quarters
• 400ml tin coconut milk
• 1 small bunch coriander , chopped

LEMON RICE

• 1 lemon , zested and juiced
• olive oil
• 3 cardamom pods , bashed
• 300g basmati rice

Per serving

687 kcalories, protein 44.1g, carbohydrate 70g, fat 27.6 g, saturated fat 16.4g, fibre 1g, salt 1.31 g

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