This delicious Malaysian style chicken curry makes for a tasty warming late Winter dish in less than 30 minutes. Perfect for Fathers Day.

30 Minutes. Protein and veggie packed. Blender required.

Serves 2.

350g free range chicken thigh
1 brown onion
3 cloves of garlic
3cm ginger
1 long red chilli
3 fresh curry leaves
140g green beans
1 zucchini
1 small tin coconut milk
3/4 cup long grain rice
1 lemon
spice mix: (1.5 tablespoons)
3 parts ground coriander
3 parts ground cumin
2 parts numeric
(olive oil, butter, salt & pepper not included)

Cook rice & prepare fish
Using absorption method, cook rice. Place rice in saucepan with 1.5 cups of cold water. Bring to the boil until air bubbles have formed and liquid has absorbed. Cover pot with lid, remove from heat and set aside for a minimum of 15 minutes. Chop chicken into large bite size pieces.

Make curry paste & prep vegetables
Peel, halve and roughly chop onion and ginger. Deseed chilli and chop into chunks. In a blender, combine onion, ginger, garlic, chilli and the spice mix. Blend to form a smooth paste. Cut zucchini into 1cm pieces. Top, tail and half beans.

Cook curry
Heat a pot on a medium heat with enough olive oil to cover the base. Add the paste and stir continuously to develop flavours for 2 minutes. Add the coconut milk, curry leaves, the juice and zest of the lemon and a generous pinch of salt. Stir well and bring to the boil. Then reduce to a simmer and add the chicken, zucchini and beans. Cover with a lid and simmer for 10 minutes until the fish is lightly cooked and the veg has softened. Remove from the heat, cover it and leave it to rest for approx. 2-3 minutes.

To serve
Place rice in bowls and top with the curry.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 29, 2015 by Timothy Ryder
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