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Chicken coconut curry recipe (serving size - 2)


4 tablespoons olive oil / vegetable oil

1/2 cup diced onion

1 cup canned petite diced tomato

1/2 pound chicken breast (cut into 1 inch pieces)

1/2 cup canned coconut milk

1 & 1/2 tablespoons Santhoshi's Chicken coconut curry powder


1. Place a wide heavy bottomed pan on the stove. Switch on the heat.

2. Add 4 tablespoons of oil. Heat the oil for 1 minute on medium heat.

3. Add 1/2 cup deiced onion into the pan. Cook on medium heat until the onion turns light golden brown in color.

4. When the onion turns golden brown in color, add 1 cup canned petite diced tomato,1& 1/2 tablespoons of Santhoshi's Chicken coconut curry spice blend and 1/2 cup of water. Mix the contents well.

5. Cover the pan with a lid and cook on medium heat. Stir the contents occasionally to avoid burning.

6. When the water content reduces the sauce will turn thicker in consistency. ( this process will take about 5 minutes on a gas stove and 7 to 10 minutes on a electric stovetop)

7. When the sauce turns thicker add 1/2 pound chicken (cut into 1 inch pieces ) and 1 cup water.

8. Mix the contents well and close the pan with a lid. Cook on medium heat and stir the contents occasionally to avoid burning.

9. When the chicken is cooked, add 1/2 cup of canned coconut milk. 

10. Cook on medium heat for 3 minutes and then switch off the heat. Taste the sauce and add salt if needed. Chicken coconut curry is ready to be served. 

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