KFB Foodie Talk: How to make Chicken coconut curry with shrimp

 For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better ;).

Today she discusses how to make Chicken coconut curry with shrimp!

This is a
really easy and quick recipe you’re definitely going to love. Chicken
curry simmered in coconut milk with shrimp is one dish i love making
especially when i need a quick fix for a sumptuous meal. i’m a real
chicken lover while some members of the fam are practically tired of
eating chicken. When i first thought about this meal i really wanted to
make the recipe solely with shrimp but to be frank, it tasted bland and
not well suited for my naija taste buds. So, i had to throw in a few
chicken parts and Voila! the taste became impeccable. It’s quite similar
to Chicken curry and goes very well with rice, potato,yam and vegetables. Let’s try this.

How to make chicken coconut curry with shrimp
• Prep Time:
20 minutes
• Cook time: 30 minutes
• Total time:  50 minutes

• Misc:           Serve hot

• 1 kilo chicken, cut into chunks
• 1 clove garlic, minced
• 3 medium sized carrots
• 2 green Bell pepper
• green beans (a handful)
• spring onion (a handful)
• 2 cups coconut milk 
• 2 seasoning cubes
• 1 medium sized Onion
• 1 tbsp.Thyme 
• 2 tbsps. Curry 
• salt (to taste)
Step 1: Wash and chop the onion, carrot, green beans, green pepper, spring onion, red bell pepper – Set this aside. 
Step 2: Chop
the chicken, rinse thoroughly and place in a medium sized pot. Add some
of the chopped onion, curry powder, garlic, crushed seasoning and salt
to taste. Place the pot on the burner and let the meat cook for about 10
minutes till it gives off its juice. Add a little more water to the pot
and cook for about 10 minutes more. 
Step 3: Gently
pour the coconut milk into the chicken stock in the pot, stir and leave
to cook for about 3 minutes. Add the shrimp and leave to cook for 5
minutes. Add the chopped vegetables, stir and leave to simmer for 2
minutes. Turn off the burner and serve!

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Tireni Adebayo

Tireni Adebayo is the Editor of Kemi Filani News. She has BSC in Mass Communication from the Redeemer's University and M.A in Mass Communication from the University of Lagos (2014 - 2015) where she majored in Public Relations and Advertising and Digital Media.  When she is not writing, she is either listening to music or reading her favorite books. Tel: +2348061000090 Address: Herbert Macaulay, Yaba, Lagos, Nigeria Email: [email protected]


    1. If you try it, you'll like it.
      I've made this so many times, and it tastes delicious, even though I usually use canned coconut milk and that makes it more creamier.

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