Indonesian Style Coconut Chicken Curry
with Baby Corn, Green Beans and Zesty Rice
- Soya
- Cereals containing gluten
A blend of coriander, cumin and fennel seeds gives a heady fragrance to our Indonesian style spice mix, with warming heat from turmeric, cloves, cinnamon and black pepper. Paired with coconut milk and zingy lime, it transforms this dish into a curry inspired by the gulai style of stews common in Indonesia, Malaysia and Singapore. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
80 grams
Green Beans
60 grams
Baby Corn
1 unit(s)
Garlic Clove
1 unit(s)
Lime
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)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
50 milliliter(s)
Water for the Curry
Nutrition Values
Utensils
Cooking Steps
Trim and halve the green beans.
Slice the baby corn in half lengthways.
Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
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).
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.
Stir in the coconut milk, ketjap manis, soy sauce, sugar and water for the curry (see pantry for both amounts), then add the green beans and baby corn.
Bring to the boil, then reduce the heat slightly and simmer until the sauce has thickened, the veg is tender and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the chicken curry is cooked, stir in half the lime juice.
Season with salt and pepper. 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.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The Indonesian spice mix and coconut milk create a fragrant, well-balanced curry that is warmly received; some found the coconut flavour a little subtle, and a few felt the overall spice level was either too mild or, occasionally, too strong for younger diners.
- Ease of prep: Straightforward to follow and comes together relatively quickly, making it a good midweek option.
- Suggestions: Add chilli flakes or use only half the spice mix if cooking for children or those sensitive to heat. Consider adding extra vegetables such as sliced mushrooms, red pepper, or pak choi for more variety and colour. If the sauce seems too thin, reduce the amount of water added; if the rice turns out firm, try increasing the cooking time slightly.
- Next-day meals: The curry keeps well and at least one reviewer found it made enough for a packed lunch the following day.
- Portions: Several reviewers noted the portion felt small, particularly the amount of chicken and baby corn; adding extra veg or a slightly larger chicken portion helps make it more filling.
