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Chicken and coconut curry

A rich and indulgent curry, a recipe from Tom Kerridge's Dopamine Diet.

Serves 4
Cooks in
Difficulty Easy


  • vegetable oil, for cooking
  • 1kg minced free-range chicken thigh meat
  • 2 onions, finely chopped
  • 8 garlic gloves, grated
  • 4cm piece ginger, grated
  • 2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground tumeric 
  • 1 tsp ground cumin
  • tsp ground cinnamon 
  • 1 tsp chilli powder
  • 400ml tin coconut milk
  • 1/2 x 400g tin chopped tomatoes
  • 50g desiccated coconut, toasted in a frying pan until golden and fragrant
  • 2 hot green chillies, thinly sliced juice of 1 lemon
  • 6 tbsp chopped fresh coriander leaves and tender stems
  • 4 tbsp chopped pickled green chillies


Heat a large pan over a medium-high heat, pour in a little oil, then add the chicken. Cook, stirring frequently, until it is almost dry, lightly browned and crumbly. This will take at least 20 - 25 minutes. Tip the mince into a colander and leave to drain. 

Return the pan to the heat and pour in a little more oil. Add the onions and and cook over a medium heat for 10 - 15 minutes until softened and starting to colour. Add the garlic and cook, stirring, for a further 4 - 5 minutes until the onions are golden. Add the grated ginger, salt, ground ginger, turmeric, cumin, cinnamon and chilli powder. Stir together and cook for 2 - 3 minutes until very fragrant. 

Return the chicken mince to the pan, pour in the coconut milk and stir in the chopped tomatoes. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes, until the sauce has thickened slightly (don't worry if it looks split). 

Stir in the toasted coconut and fresh chillies and cook for 3 - 4 minutes, until the curry thickens. Season with lemon juice, salt and pepper then stir in the chopped coriander and pickled chillies. Serve in warm bowls. 


Image: Cristian Barnett 

Recipe cta

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