Coconut chicken curry

Serves
4
Preparation
15min
Cooking time
30min
  • Chicken
  • Medium
  • That’s pan-fried
  • That’s going to impress

Packed with flavour, this curry is so tasty and easy to make, you could become addicted! 

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Ingredients

Find out about Medium PERi-PERi sauce

  • 2 Tbsp Sunflower oil
  • 8 Chicken thighs
  • 1/2 Cup (60ml) Nando’s PERi-PERi sauce
  • 1 Can (400ml) coconut milk
  • 250g Rice noodles, cooked
  • 4 Mini cucumbers
  • 1 Basil sprig
  • 50g Fresh coconut, shaved
  • 2 Stalks spring onions
 

Directions

  1. Heat the oil over a medium heat and brown the chicken thighs. 
  2. Add the Nando’s PERi-PERi sauce and coconut milk to the pan.
  3. After 10 minutes of reducing, spoon the curry over the cooked rice noodles and top with thinly sliced mini cucumbers, fresh basil, finely shaved coconut and thinly sliced spring onions. 
 

Try our sauces

You can try some other sauces with this recipe - we recommend the following:

Dial up: Hot PERi-PERi sauce

Dial down: Hot PERi-PERi sauce,