Chicken and Coconut Milk Curry with Brown Rice
A dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 940 kcal, 59g protein, 103g carbs, 32g fat and 8g fibre per serving (approximate)
- About 25 minutes, preparation and cooking
- Estimated cost £3.01–£3.88 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 200g chicken breast
- 200ml light coconut milk
- ½ of a standard tin of tomatoes
- 1 onion
- 3 garlic cloves
- 2 tbsp curry paste
- 90g brown rice (dry weight)
Method
- Peel and chop onion and garlic into even pieces.
- Heat a large non-stick pan over medium heat and brown the chicken breast with onion and garlic for 5-7 minutes.
- Stir in light coconut milk and curry paste, then add tomatoes and simmer gently until tender and thickened.
- Meanwhile, cook the rice according to its packet instructions, then drain and serve alongside.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. May contain, depending on the product: Cereals containing gluten, Fish, Mustard, Tree nuts. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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