Chicken in a Coconut Sauce (Nariyalwala Murgh)

This recipe is fabulously mild and well balanced in flavour - if you like a Korma I think that you will really love this creamy dish. The coconut flavours are really emphasised here - enough to make you want to go lie on a tropical island with a Pina Colada in your hand.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 25 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Classic Chicken Korma

Quick & Easy Chicken Vindaloo

This recipe features

Ingredients

2 tbsp vegetable oil
450g chicken, diced
150g onions, diced
1 tbsp Patak's Tikka Masala Curry Paste
2 tbsp Patak's Korma Curry Paste
25g desiccated coconut
50g Patak's Creamed Coconut
200g canned chopped tomatoes
50ml single cream
125ml water
2 tbsp fresh coriander, chopped

Methods

Heat the oil in a pan and fry the onions for 2 minutes. Add the Patak's Korma Curry Paste and Patak's Tikka Masala Curry Paste. Sprinkle in some water and cook for 2 minutes.
Add the chicken and fry for 3 minutes to seal the meat.
Add the desiccated coconut, Patak's Creamed Coconut and the chopped tomatoes. Stir well and bring to the boil, cover and simmer for 10 - 15 minutes or until the chicken is cooked through (adding a little water if necessary.)
Stir in the single cream and gently heat through.
Check the seasoning and adjust if required.
Garnish with the chopped coriander and serve with rice and Patak's Naan Breads.