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Indonesian Style Coconutty Chicken Curry

Indonesian Style Coconutty Chicken Curry

with Courgette and Zesty Rice

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We love good Chicken Curry, Courgette & Zesty Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)


1 clove

Garlic Clove

1 unit(s)


1 unit(s)


150 grams

Jasmine Rice

280 grams

Diced Chicken Thigh

2 sachet

Indonesian Style Spice Mix

200 milliliter(s)

Coconut Milk

50 milliliter(s)

Water for Curry

1 sachet

Ketjap Manis


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3207 kJ
Energy (kcal)766 kcal
Fat31.0 g
of which saturates19.0 g
Carbohydrate83 g
of which sugars16.0 g
Protein39 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the shallot into small pieces. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Roughly chop the coriander.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 over medium high heat. Once hot, add the diced chicken and stir fry until golden brown all over, 5-6 mins. Add the shallot and cook, stirring occasionally, until softened, 4-5 mins. Add the curry powder and garlic and cook, stirring, for 1 min. IMPORTANT: Remember to wash your hands after handling raw meat.


Add the coconut milk, water for the curry (see ingredients for amount) the courgette and season with salt and pepper. Stir well, bring to the boil, reduce heat slightly and simmer with a lid (or some foil) for 4-5 mins. Remove the lid and continue to simmer until thickened slightly and the courgette is tender, 4-5 mins. Stir occasionally. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


When the curry is cooked, add the ketjap manis, a squeeze of lime juice and half the coriander. Stir together to combine. Taste and season with salt and pepper if you like. Stir the lime zest through the rice.


Divide the rice between bowls with the curry on top. Top with remaining coriander and any remaining lime wedges. Enjoy!