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Fragrant coconut chicken curry

  • 4
Fragrant coconut chicken curry


  • 4 cloves garlic, crushed and peeled
  • 4 stalks lemon grass, trimmed to 5cm pieces
  • 1 tablespoon each ground turmeric, coriander and ginger
  • ¼-½ teaspoon chilli powder
  • 2 tablespoons oil
  • 750 grams chicken pieces
  • 2 tablespoons oil
  • 2 onions, peeled and sliced
  • 420 ml tin coconut milk
  • 1 cup fruit, chopped bananas, tinned or fresh pineapple, mangoes, pawpaw (drained well if using tinned)
  • mint, red chillies, coconut for garnish


  1. Put the garlic, lemon grass, spices and okl into a food processor. Process them until the mixture becomes a smooth paste.
  2. Toss the chicken in this mixture and leave for 15-30 minutes to marinate.
  3. Heat the second measure of oil in a frying pan and add the onion and chicken. Toss over a high heat. When the chicken is well-seared, add the coconut milk, lower the heat and allow the chicken to simmer for about 12-15 minutes until tender.
  4. Add the fruit and season with salt if wished. You might like to thicken the sauce. If so, use a little cornflour to thicken it. I prefer to have lots of thin sauce to mop up with rice. Garnish with coconut, mint and chopped red chillies.

Cooks Tips

- Discard the long green ends of the lemon grass, use only the white/purply part. - If you do not have fresh lemon grass, you can use dried or powdered. If using dried, use 1 tablespoon and soak it in warm water for about 30 minutes. If you are unable to find either of these then substitute ginger.

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