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Chicken curry


This curry has a perfect flavour combination of spice, citrusy goodness and zingy ginger. It’s easy to make as a weeknight meal and is also a dish that will most definitely impress guests! It will easily serve 4 people.

iCook products used:

  1. Wooden Cutting Board

  2. 5-Piece Knife Set

  3. 2 l Mixing Bowl

  4. Non-Stick Fry Pan with Lid, 28 cm

  5. Junior Sauté Pan


  1. 800 g chicken breast, roughly cut into bite-sized pieces

  2. 150 g store-bought massaman curry paste

  3. 2 cloves garlic, crushed

  4. 1 knob fresh ginger, peeled and finely chopped

  5. 1 tbs coriander seeds, crushed with a mortar and pestle

  6. 2 carrots, peeled and chopped

  7. 1 tbs coconut sugar

  8. Optional: 3 fresh green chillies, seeds removed and roughly chopped

  9. 400 ml coconut milk

  10. 1 tbs fish sauce

  11. 1 tbs freshly squeezed lime juice

  12. Salt and pepper to taste

  13. 1 cup white rice, rinsed

  14. 2 cups of water

  15. 3 tbs fresh parsley for serving


  1. Rinse the chicken, pat dry and season with salt and pepper in the mixing bowl.

  2. Heat the pan over medium heat. Add the chicken and fry for 5 minutes or until golden brown.

  3. Then add the curry paste, garlic, ginger, coriander seeds, carrots, coconut sugar and optional chillies while stirring. Pour the coconut milk in and then cover for 5 minutes.

  4. Remove the lid and then let the curry simmer until the sauce has slightly reduced.

  5. In the meantime, add the rice and water to the Junior Sauté Pan and bring to the boil. Reduce the heat and simmer until the water has completely evaporated.

  6. Remove the curry from the heat and then stir in the fish sauce and lime juice.

  7. Serve with rice in bowls and top with the optional fresh parsley.


for extra spice, include the seeds from the optional green chillies

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