Child-friendly Curry: creamy coconut chicken curry

  • serves 4-6
  • Easy

Great British Bake Off star and author of 'Recipes from a Normal Mum', Holly Bell shares her recipe for an unashamedly 'coco-nutty' chicken curry for children

Traditional homemade chicken curry with coconut milk

The heat in this creamy coconut chicken curry is subtle and gentle; from the mustard seeds, ginger, cayenne pepper and smidgen of chilli. It absolutely will not knock your socks off. If you’re looking for something hotter, may I recommend serving with fresh chillis on the side? says Holly Bell, a food blogger, writer and finalist in The Great British Bake-Off.

Traditional homemade chicken curry with coconut milk
Traditional homemade chicken curry with coconut milk


  • vegetable oil 3 tbsp
  • medium onions 2, peeled and finely chopped
  • Salt 1 tsp
  • cumin seeds 1 tsp
  • brown mustard seeds 1 tsp
  • grated fresh ginger 1 tbsp
  • garlic 6 cloves, peeled and crushed
  • cayenne pepper 1 tsp
  • chilli powder 1 tsp
  • creamed coconut 50g, grated
  • cold water 400ml
  • chicken breast/thigh 600g, chopped into 3cm pieces


  • Step 1

    Heat the oil in a large frying pan and fry the onions, along with the salt, for 20 minutes, over a low heat, until really soft. Add the cumin, mustard seeds, ginger, garlic, cayenne and chilli, stir and fry for a further minute.

  • Step 2

    Add the coconut cream (this comes in a block) and the water, turn up the heat and stir well.

    Add the chicken and simmer on a medium heat for 15 – 20 minutes until the chicken is cooked through and the sauce has reduced a little.

  • Step 3

    Serve with fluffy basmati rice or chapatis.