Guyanese Coconut Curry Recipe

This recipe couldn’t be easier! Create your delicious Coconut Curry in just a few simple steps.

SERVES 2 (To make for 4 people use 2 bombs and double the ingredients)

INGREDIENTS:

  • Coconut Curry Bomb
  • 1 can of coconut milk (preferred) or 350ml water for a less coconutty flavour
  • 4-6 chicken thighs (skinless)
  • 2 medium potatoes, diced
  • 1 tbsp oil (for browning)

 

  • Vegan option: 1 can of chickpeas (drained and rinsed) or 300g firm tofu (cubed)
  • Other options: 400g prawns, cod fillets, or 300g paneer (cubed)

 

     

    TO MAKE THE CURRY

    1. Add 1 can of coconut milk (or 350ml water) to a pan and bring it to a gentle simmer over medium heat.

    2. Drop your Coconut Curry Flavour Bomb into the simmering water. Add the diced potatoes at this stage. Stir occasionally, allowing the bomb to dissolve fully.

    3. While the flavour bomb is dissolving, heat 1 tbsp of oil in a separate pan. Brown the chicken thighs for a few minutes, just until golden (do not cook through).

    4. Once the Flavour Bomb has dissolved, add the browned chicken thighs to the pan with the potatoes.

    5. Cover the pan with a lid and cook on medium-low heat (e.g. induction hob no. 4) for 15 minutes.

    6. Remove the lid and increase the heat to medium (e.g. induction hob no. 6). Cook for another 10 minutes, or until the curry reaches a gravy-like consistency. Serve and enjoy!

    PAIR WITH

    Rice, Roti or Naan
    Or go wild and triple carb it!

    OTHER OPTIONS

    Prawns or Cod
    No pre-browning needed. Add prawns 5mins before end or Cod at step 6.

    Vegan

    Tofu (medium to firm): Lightly brown the tofu cubes in 1 tbsp of oil until golden. Add at step 6. Any veg works just as well, whatever tickles your pickle.

    Canned Chickpeas: No need to brown, throw in instead of chicken at step 4.

    Paneer
    Lightly brown the paneer cubes in 1 tbsp of oil until golden. Add at step 6.



    Buy the Coconut Curry Bomb!