Coconut Chicken Curry
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Coconut Chicken Curry

Coconut Chicken Curry

with lentils and coriander cauliflower rice

This chicken curry is creamy and rich, but it's also got plenty of healthy elements to shout about. Protein and fibre filled lentils are a great addition to any meal, while cauliflower acts as a substitute side for more starchy white rice.

Calorie Smart
Optional Spice
Total Time35 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

1 pack(s)


2 sachet(s)

Garam Masala

1 pack(s)

Coconut Milk

5 grams


1 unit(s)


1 unit(s)


1 unit(s)


2 unit(s)


2 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2532 kJ
Energy (kcal)605 kcal
Fat22 g
of which saturates15.6 g
Carbohydrate45.8 g
of which sugars28.8 g
Dietary Fiber9.6 g
Protein53.2 g
Cholesterol0 mg
Salt2.58 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.




Get Prepped
  • Halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Drain and rinse the lentils.
  • Cut the tomato into chunks.
Start the Sauce
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
  • Add the garlic and fry until fragrant, stirring continuously, 1 min.
  • Add the chicken and season with salt and pepper. Cook until browned all over, 4-6 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Simmer the Curry
  • Stir in the garam masala, tomato, chilli (use less if you don't like spice) and 75ml water (double for 4p).
  • Bring to the boil then lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
  • Give it a stir every so often to prevent sticking.
Make the Cauliflower Rice
  • While the curry simmers, quarter the cauliflower and coarsely grate to make your rice (if you have a food processor, use this instead).
  • Add a drizzle of oil and a knob of butter to a medium pan over medium-high heat.
  • Roughly chop the coriander (stalks and all).
  • When the pan is hot, cook the cauliflower until slightly softened, stirring regularly, 3-4 mins. 
  • Remove from the heat, add half the coriander and season to taste with salt and pepper.
Finishing Touches
  • Once the chicken is cooked, stir the coconut milk and lentils into the curry.
  • Simmer for 3-4 mins, until warmed through.
  • Season to taste with salt and pepper.
Serve and Enjoy
  • Spoon the cauliflower rice into one side of a bowl. 
  • Serve the chicken curry alongside. 
  • Top it all off with the remaining coriander.