This is a tasty and easy curry to make. It’s a good one for the work week as it can be made in less than 30 minutes after work. The flavour combo is bright and spicy which I do like in a curry.
For added flavour and a bit more sauce, try adding about 250ml of my fragrant stock.
I prefer to use a lot more chilli but I have toned it down here as my daughters aren’t all that keen on spicy hot food. You could easily add more or less to taste.
I like to serve coriander and coconut chicken curry with homemade naans. My stovetop recipe is here. If time is an issue, just serve it with white rice or a crusty loaf of French bread.
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