Madras Curry with Coconut Cream

5 from 8 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 3 people


  • 25 g Ginger
  • 1 piece Red Onion
  • 1 piece Red peppers
  • 2 piece Fresh hot peppers
  • 1 Can Coconut cream
  • 3 piece Chicken breast fillets
  • 0,5 tablespoon Curry Madras spice
  • Salt
  • 1 pole Lemongrass
  • 1 piece Spring onion
  • 3 Stalk Fresh coriander
  • Turmeric
  • Coconut oil


  • Cut the ginger very finely, cut the onion and peppers into pieces. Sauté everything in coconut oil, then add the pepper cut into pieces and fry for about 5 minutes over medium heat. Then add the curry spice and pour in the coconut cream. Cut the lemongrass and knock the stalks a little, add to the sauce. Sprinkle turmeric on top and stir in.
  • In another pan, fry the chicken breast (cut into pieces and salted) briefly. Put the meat in the pan with the curry sauce, add the coriander (leave a little for garnish) and spring onions and let everything simmer for 5 minutes. Maybe add a little salt.
  • The coconut cream makes the sauce nice and creamy, better than with coconut milk. The sauce is slightly spicy.
  • The recipe is quick. The recipe can also be made vegetarian with more vegetables and mushrooms or chickpeas.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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