Neema’s Chicken Curry With Coconut Milk

This is a beautiful chicken that you’ll definitely want to make this week. This is a quick and easy recipe to follow and you won’t regret making this tasty, spicy and flavoursome curry. 

Check out the ingredients & methods below:


  • 1 tbsp. vegetable oil
  • 1 tbsp. butter
  • 1 medium red onion, chopped
  • 2 large shallots, crushed
  • Salt to taste
  • 2 cloves garlic, crushed
  • 1 tsp. freshly grated ginger
  • 1 1/2 tbsp. curry powder
  • 2 tbsp. tomato paste
  • 1 (400ml) can coconut milk
  • 120 ml water
  • 680 g boneless, skinless chicken breast, cut into 2.5 cm pieces
  • Juice of ½ lime
  • Lime wedges, for serving
  • Mint leaves, torn, for serving
  • Coriander leaves, torn, for serving
  • 2 teaspoons of Neema Aromatic Ginger & Scotch Bonnet
  • Cooked rice, for serving 
  • 1. In a large pot or high-sided pan over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
  • 2. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and the chilli paste and cook until darkened slightly, 1 to 2 minutes more.
  • 3. Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.
  • 4. Stir in lime juice and garnish with mint and coriander. Serve hot with rice.

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