Coconut Butter Chicken Curry

This classic butter chicken inpsired curry replaces dairy for coconut milk. The aromatic flavours from the paste and coconut milk are to savour!

Spice Level
Total Time


Serves 4

1/4 jar of Butter Chicken paste

50ml Water

500g diced chicken

400ml coconut milk

Cooked rice (to serve)

Mini Pappadums (to serve)

HINT: You can replace the diced chicken with vegetables such as cauliflower, sweet potatoes, carrots, zucchini) to make it truly meatless


Heat oil in pan and add butter chicken paste. Cook gently for 1-2 min

Stir in 50ml water and cook until water has evaporated

Add diced chicken (or veggies) cook until sealed.

Pour in coconut milk and simmer uncovered for 15 minutes.

Season to taste.

Serve with rice and mini pappadums