Keralan coconut curry

Keralan Coconut Chicken Curry


A lightly spiced coconut curry sauce to create a delectable and harmonious dish.



2 serves

Prep time

5 minutes

Cooking time

10 minutes


  • 2 chicken breasts, cut into chunks

  • 1 packet baby spinach

  • The Spice Taylor Keralan coconut curry sauce mix and dry spices

  • 1 sweet potato, cut into small chunks

  • 1 bunch asparagus spears

  • 2 tsp oil

  • Jasmine rice to serve


  • In a wok add 1 teaspoon of oil on medium high heat, add the spices and cook for 20 seconds.
  • Add the meat or vegetables and brown lightly.
  • Stir in the main sauce along with 50 ml of water and bring to the boil. Add the asparagus and baby spinach and simmer for another 3-5 minutes or until the meat is cooked through.
    Serve with jasmine rice and coriander for garnish.

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