Combine Queen Natural Coconut Essence with creamy evaporated milk and you’ll never know that this creamy chicken curry is lower in fat!

10 min
15 min


  1. 1kg skinless chicken breast fillets
  2. 1 large brown onion, sliced
  3. 2 tsp finely grated fresh ginger
  4. 3 cloves garlic, crushed
  5. 2 dried red chillies, crushed
  6. 2 tsp curry powder
  7. 3/4 cup (180ml) chicken stock
  8. 1 tsp brown sugar
  9. 2 tsp Queen Natural Coconut Essence
  10. 1 tsp plain flour
  11. 1/4 cup (60ml) light evaporated milk
  12. 1/4 cup chopped parsley
  13. 2 tbs finely chopped chives


  1. Step 1

    Dice chicken into 5cm pieces. Heat oil in medium saucepan. Add onion, ginger and garlic; cook, stirring until onion is softened. Stir in chilli, curry and chicken pieces until well coated with spice mixture.

  2. Step 2

    Add chicken stock and sugar, simmer, covered for 20 minutes or until chicken pieces are tender.

  3. Step 3

    Combine Coconut Essence, flour and evaporated milk, mix well then stir mixture into curry. Simmer for 5 minutes until thickened but ensure mixture doesn't boil as milk will curdle. To serve, sprinkle with parsley and chives and serve with steamed rice if desired.

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