Coconut Chicken Curry

Chicken Coconut Curry


For the Chicken Marinade

For the Sauce

  • 2 teaspoons Black Pepper
  • 2 teaspoon Cinnamon
  • 500ml Coconut Cream
  • 4 tablespoons Wilson’s Coconut Oil
  • 4 teaspoons Curry Powder
  • 6 cloves Garlic crushed
  • 2 tablespoon Greek Yoghurt
  • 2 tablespoons Honey
  • 4 onions peeled and chopped
  • 2 teaspoons salt
  • 2 handful Fresh Coriander finely chopped (keep a bit aside for your garnish)
  • 4 tablespoons Fresh Ginger freshly grated
  • 1 small Green Chilli
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Turmeric


Marinade the chicken with some Wilson’s Extra Virgin Olive Oil, some garlic, curry powder, salt and pepper for at least 2 hours. When the chicken is marinaded, start by placing the garlic, chillies, onions and 2 tablespoons of Wilson’s Extra Virgin Olive Oil in a pan and cook for 2-3 minutes until the onions begin to brown. Add in the chicken and cook thoroughly, roughly 10 minutes. Next, make the sauce: place the onions, garlic, chillies and a little water in a blender and blitz to a creamy texture.

Measure out the spices (curry powder through cumin) into a small bowl. In a large saucepan heat the Wilson’s Coconut Oil over medium heat. Next, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly.
Add the ginger, coconut cream, yogurt, pre-measured spices, and honey and mix together. Turn the heat down to low and simmer 35-40 minutes, mixing regularly, until the sauce has reduced. Garnish with fresh coriander.

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