Baked coconut and chicken curry

Baked coconut and chicken curry

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free Health conscious
  • 10 minutes
  • 30 minutes
  • Steenberg Sémillon 2008
  • Buy Ingredients Here


  • 200 g jasmine rice
  • 4 free-range chicken breasts
  • 300 g butternut, chopped
  • 2 T olive oil
  • 1 x 400 g can coconut milk
  • 2 T chopped coriander
  • zest and juice of 1 lime
  • 1 stick cinnamon
  • 1 x 5 g korma spice kit
  • 3 T korma paste
  • ½ cup chicken stock
  • sea salt and freshly ground
  • black pepper
  • ½ x 120 g punnet organic
  • coconut, shaved and toasted

Cooking Instructions

Preheat the oven to 180°C.

Pour the rice into an ovenproof dish.

Arrange the chicken breasts and butternut chunks on top of the rice and drizzle with the olive oil.

Combine the coconut milk, coriander, lime zest and juice, cinnamon, korma spice, korma paste and chicken stock.

Pour the spicy coconut milk mixture over the chicken-andrice dish and season to taste.

Bake for 25 to 30 minutes, or until the chicken is golden and tender.

Scatter with the toasted coconut shavings and serve.


Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes