Yellow coconut chicken curry

Sliced Alpstein chicken with coconut curry sauce, peppers, pineapple and jasmine rice

Yellow curry the way it smells at a street food stall: coconut milk, curry powder and a hint of chilli wrap around tender chicken, with crunchy peppers and sweet pineapple. Basmati rice and almonds bring the final bite.

kcal
854
Protein
41.1 g
Carbs
116.5 g
Fat
23.3 g

per portion (540 g)

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Yellow coconut chicken curry

Why you'll love it

How it tastes

Creamy coconut milk, mellow curry spice, sweet pineapple, a chilli kick and almonds that crunch.

Perfect for

For anyone craving Southeast Asia without boarding a plane.

Recipe Cook it yourself

  • Prep approx. 30 min
  • Simmer approx. 10 min
  • Total approx. 40 min

Yellow coconut chicken curry with pineapple and jasmine rice. A curry that wins you over with its gentle sweetness and heat.

  1. Yellow coconut chicken curry, step 1: Rice

    Rice

    Bring the water and salt to the boil, add the rice, cover and leave to swell over a low heat for approx. 15 mins without lifting the lid. Remove the pan from the hob, leave the rice to rest for approx. 5 mins, then fluff up with a fork.

  2. Yellow coconut chicken curry, step 2: Curry sauce

    Curry sauce

    Heat the oil in a small pan. Sweat the onion for approx. 2 mins, add the banana and sweat for approx. 2 mins more. Sprinkle over the curry powder and sweat briefly. Pour in the water and stock, add the coconut milk and simmer for approx. 10 mins. Stir in the cornflour and bring briefly to the boil. Add the lime juice, purée the sauce until smooth and season with salt.

  3. Yellow coconut chicken curry, step 3: Chicken

    Chicken

    Season the chicken with salt and pepper and dust with cornflour. Heat the oil in a large non-stick frying pan. Fry the chicken in batches for approx. 3 mins until browned all over, then remove.

  4. Yellow coconut chicken curry, step 4: Vegetables

    Vegetables

    Heat the oil in the same pan. Sweat the pepper for approx. 3 mins, season with salt and pour in the water. Add the pineapple and chilli and sweat for approx. 2 mins more.

  5. Yellow coconut chicken curry, step 5: Finishing

    Finishing

    Pour the curry sauce over the vegetables and bring to the boil. Add the chicken and leave to poach over a low heat for approx. 3 mins until cooked through. Do not let it boil again, or the chicken will become tough. Season with salt.

  6. Yellow coconut chicken curry, step 6: Serving

    Serving

    Divide the rice between warmed plates or bowls and arrange the curry alongside.

Tip:
If you like, you can use prawns instead of chicken. Let them cook gently in the sauce for only approx. 2 mins.
Goes well with:
A crisp green salad as a starter.

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What's inside

Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.

854kcal

Nutrition facts

per portion (540 g) · 3573 kJ

Energy from

  • Protein 20 %
  • Carbohydrates 55 %
  • Fat 25 %

Share of daily intake

  • Protein41.1 g82 %
  • Carbohydrates116.5 g45 %
  • of which sugars15.0 g17 %
  • Fat23.3 g33 %
  • of which saturates7.0 g35 %
  • Salt5.5 g92 %

Reference intake of an average adult (8400 kJ / 2000 kcal).

All nutrition facts per portion and 100 g
NutrientPortion100 g
Energy3574 kJ854 kcal662 kJ158 kcal
Fat23.3 g4.3 g
of which saturates7.0 g1.3 g
Carbohydrates116.5 g21.6 g
of which sugars15.0 g2.8 g
Fibre4.3 g0.8 g
Protein41.1 g7.6 g
Salt5.5 g1.0 g

Ingredients

  • Water
  • Sliced Alpstein chicken (CH)
  • Jasmine rice
  • Peppers
  • Pineapple
  • Coconut milk
  • Bananas
  • Rapeseed oil
  • Chillies
  • Onions
  • Salt
  • Vegetable stock
  • Cornflour
  • Curry Madrocas
  • Salt, pepper
  • Lime juice
Full declaration

Water, sliced Alpstein chicken (CH) 24 %, jasmine rice, peppers, pineapple, coconut milk (coconut flesh 60% (Sri Lanka, coconut milk), water 40% (Sri Lanka)), bananas, rapeseed oil, chillies, onions, salt, vegetable stock (sea salt, maltodextrin, vegetables 5% (parsnips, leek, onions, pumpkin), raw cane sugar, carrot juice 2%, yeast extract, carrot juice concentrate, spice, parsley extract), cornflour, Curry Madrocas (turmeric, coriander, ginger, paprika, fenugreek seeds, caraway, onion, nutmeg, galangal, garlic, fennel, allspice, rosemary, cinnamon, chilli, cumin, spices), salt, pepper, lime juice.

Translated – the German declaration is legally binding.

Show German declaration

Wasser, Alpstein Poulet Geschnetzeltes (CH) 24 %, Jasminreis, Peperoni, Ananas, Kokosnussmilch (Kokosnussfleisch 60% (Sri Lanka, Kokosnussmilch), Wasser 40% (Sri Lanka)), Bananen, Rapsöl, Peperoncini, Zwiebeln, Salz, Gemüsebouillon (Meersalz, Maltodextrin, Gemüse 5% (Pastinaken, Lauch, Zwiebeln, Kürbis), Roh-Rohrzucker, Karottensaft 2%, Hefeextrakt, Karottensaftkonzentrat, Gewürz, Petersilienextrakt), Maisstärke, Curry Madrocas (Curcuma, Koriander, Ingwer, Paprika, Bockshornkleesamen, Kümmel, Zwiebel, Muskatnuss, Galgant, Knoblauch, Fenchel, Piment, Rosmarin, Zimt, Chili, Kreuzkümmel, Gewürze), Salz, Pfeffer, Limettensaft.

Allergens

No allergen information is available for this dish yet. If you have an allergy, write to info@tomtasty.ch before ordering.

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