Dry Chicken and Coconut Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

In Asia, coconut is used extensively in cooking. It adds a wonderful flavor and texture to so many dishes. Coconut milk is now, luckily, widely available.


  • 1 lb 2 oz/500 g bite-size chicken pieces on the bone (or, if you don’t like bone, diced chicken breasts)


Put all the ingredients for the curry paste into a food processor and whiz to a purée.

Heat the coconut milk, then add the chicken pieces and simmer gently until the chicken is tender. If the coconut milk is getting too thick during this process, add a little water.

When the chicken is nearly cooked, stir in the curry paste and continue cooking gently until the chicken is richly