Indonesian Style Coconut Chicken Breast Curry
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Indonesian Style Coconut Chicken Breast Curry

Indonesian Style Coconut Chicken Breast Curry

with Sugar Snap Peas and Zesty Rice

This Indonesian Style Coconut Chicken Breast Curry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Garlic Clove

1 unit(s)


150 grams

Jasmine Rice

240 grams

Diced British Chicken Breast

2 sachet(s)

Indonesian Style Spice Mix

180 milliliter(s)

Coconut Milk

25 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

80 grams

Sugar Snap Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp


50 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)2692 kJ
Energy (kcal)643 kcal
Fat18.7 g
of which saturates14.3 g
Carbohydrate76.6 g
of which sugars12.3 g
Protein41.3 g
Salt2.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Large Frying Pan


Get Prepped

Peel and grate the garlic (or use a garlic press).

Zest and halve the lime. 

Cook the Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Curry Up

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir in the Indonesian style spice mix and garlic. Cook, stirring, for 1 min.

Simmer the Sauce

Stir in the coconut milk, ketjap manis, soy sauce, sugar and water for the curry (see pantry for both amounts), then add the sugar snap peas and season with salt and pepper.

Bring to the boil, then reduce the heat slightly and simmer until the sauce has thickened, the beans are tender and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Bring on the Zing

When the chicken curry is cooked, stir in half the lime juice.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork and stir through the lime zest.


When ready, share the zesty rice between your bowls.

Top with the chicken curry and serve with any remaining lime wedges for squeezing over.