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Creamy Coconut Chicken Curry

February 27, 2024 • 0 comments

Creamy Coconut Chicken Curry
Punchy melt-in-your-mouth creamy curry.
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (1 pound) Cubed Chicken Breast
  • (1/2 tsp) Cumin
  • (1/2 tsp) Cinnamon
  • (1/2 tsp) Ground Cardamom
  • (1/2 tsp) Black Pepper
  • (1/2 tsp) Chili Powder
  • (1/2 tsp) REAL SALT SHAKER - FINE
  • (1 tsp) Ground Turmeric
  • (1 tsp) Curry Powder
  • (3 Tbsp) Coconut Oil
  • (3) Garlic Cloves (minced)
  • (1 (14 oz) can) Coconut Milk
  • (1 tsp) Worcestershire Sauce
  • (1/3 cup fresh or 1 Tbsp dried) Basil
  • (1 Tbsp) Grated Ginger
  • (2-3 cups) Cooked rice


This mouth-watering curry simply couldn't be more delicious or easy!

  1. Start by thawing your Polyface cubed chicken breast. Mix all your spices in a bowl and then thoroughly mix into the chicken, coating it well. Let the chicken and spices marinate for 10-30 minutes.IMG_5044.jpg
  2. Heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add the garlic and cook for about one minute - until fragrant. Remove from the skillet and place in a medium-sized bowl. 
  3. Add the remaining Tbsp of oil to the same skillet and add the chicken pieces. Cook for a few minutes, stirring. IMG_5046.jpg
  4. When cooked through, add the chicken to the bowl with garlic.
  5. Pour the coconut milk into the skillet. Cook on medium-high heat and stir until the sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
  6. Add the chicken and garlic back to the skillet along with the basil and ginger. Cook for 2 more minutes.
  7. Serve over rice. Spoon more of the curry sauce over the top and garnish with basil if desired.
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