Coconut Curry Chicken


  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Butter
  • 1 Medium Onion Chopped
  • 2 Large Shallots Minced
  • Table Salt As per taste
  • 3 Cloves Garlic Minced
  • 1 Tablespoon Ginger Freshly grated
  • Tablespoon Curry Powder
  • 3 Tablespoon Razmin Tomato Paste
  • 1 Pack Santan Coconut Milk Powder (50 grams)
  • ½ Cup Water
  • ¾ Kg Chicken Breasts Skinless, boneless and cut into 1" pieces
  • ½ Lime Juice
  • Lime Wedges For serving
  • Mint Leaves Torn for serving
  • Coriander Leaves Torn for serving
  • Boiled Rice For serving


  • Heat oil and butter, over medium heat, in a large pot or high-sided skillet. When butter is melted, add onion and shallots. Cook until tender and translucent, 6 to 8 minutes.
  • Add garlic, ginger and curry powder and cook until fragrant, for 1 more minute.
  • Add Razmin tomato paste and cook until darkened slightly, for 1 to 2 more minutes.
  • Mix Santan Coconut Milk Powder in ½ cup of water, add to pot and simmer on low heat.
  • Add chicken while stirring occasionally. Add some water for cooking the chicken (if needed). Cook until chicken is thoroughly tender, 10 minutes.
  • Stir in lime juice and garnish with lime wedges, mint and coriander.
  • Serve hot with boiled rice.