15 minute chicken curry

green-chicken-curryIt’s amazing the something that takes only 15 minutes can taste so full bodied.  Trust me, you will love this and its the ultimate late work day dinner and beats take away any day!.


1 tablespoon peanut oil

1/2 tsp each of ground coriander, turmeric, chinese five spice, ground cardamom, freshly grated ginger

Salt and Pepper

1 x 400 ml can coconut cream

500 g chicken breast sliced

snow peas sliced diagonally


1. In a large saucepan heat oil over medium heat stir in spices.  Cook for about a minute.  Add Coconut cream and cook for about 3 mins.

2. Add chicken and snow peas to the coconut milk mixture.

3. Cook on low heat until chicken is just cooked.  About 5 mins.

My notes on this dish:

The obvious accompaniment to this disk is steamed rice.  Sometimes, if I’m in a carb free mood, I will serve the curry atop a bowl of steamed vegies.

Cooking the chicken in the milk rather than frying first is a time saving step, but also makes the chicken succulent.