HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGolden Coconut Chicken Curry
Golden Coconut Chicken Curry

Golden Coconut Chicken Curry

with Tomato and Zucchini

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This curry is like a golden sunset, and we reckon it’ll cheer you up just as much. Rich coconut milk keeps everything from getting too hot.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 packet

jasmine rice

1 unit

brown onion

4 clove


1 packet

free range chicken thighs

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

2 sachet

Indian spice blend

(May be present Gluten)

1 tin

diced tomatoes

1 tin

coconut milk

1 unit


1 unit


1 bunch

Asian greens

1 knob


Not included in your delivery

olive oil

6 cup


2 tbs



½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3550 kJ
Fat37.8 g
of which saturates20.1 g
Carbohydrate75.6 g
of which sugars10.4 g
Dietary Fibre0 g
Protein44.4 g
Cholesterol0 mg
Sodium258 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Peel and finely grate the garlic. Finely grate the ginger. Chop the free-range chicken thigh into 2 cm chunks. Chop the tomato into 2 cm chunks. Chop the zucchini into 2 cm chunks. Roughly chop the Asian greens.


Rinse the Jasmine rice well. Add the rice and the water (check the ingredients list for the amount) to a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.


While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the chicken thigh and cook for 3-4 minutes, tossing regularly, until browned (the chicken will finish cooking in steps 4 & 5). Set aside in a bowl.


Heat another drizzle of olive oil in the same pan and add the brown onion. Cook for 4-5 minutes, or until softened. Add the butter, the garlic, the ginger, the mild North Indian spice blend and the Indian spice blend. TIP: Only add one sachet of Indian spice blend if your kids are sensitive. Stir for 1 minute, or until fragrant. Return the chicken to the pan and stir to coat in the spices. TIP: Frying spices in butter helps to extract their flavour


Add the diced tomatoes, the coconut milk, the tomato, the zucchini and the salt (use suggested amount) and stir to combine. Bring the mixture to the boil, then reduce the heat to medium and simmer for 10 minutes, or until the veggies are soft and the chicken is cooked through. TIP: Simmer the mixture for longer if you prefer curry with a thicker sauce. Just before serving, add the Asian greens and stir through until wilted.


Divide the rice between bowls and top with the golden coconut chicken curry.