The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Indonesian-style Chicken Curry with Cashew & Coconut Sprinkle
This creamy Indonesian-style curry is a bowlful of comfort. It comes together in the slow cooker, making busy weeknights that much easier. Starring tender British chicken, simmering in a rich curry sauce, infused with fragrant spices. Dish up alongside fluffy brown rice, to soak up all the flavour, and finish with a crunchy cashew and coconut sprinkle, for the perfect bite. Don't worry if you don't want slow cook, you can still cook this recipe on the hob in under 30 mins!
Prep in 10
High protein
1/3 daily fibre
6 plants
Slow Cooker
Serving size
Ingredients
- 2 British Free Range chicken breasts
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 10g toasted coconut chips
- 20g cashew nuts (Nuts)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 star anise
- 40g creamed coconut
- 1 unwaxed lime
- 40g baby spinach
- 80g green beans
- 1 onion
Nutritional Information
Calories: 671
Protein: 52g
Carbs: 47g
Fat: 31g
Ingredients
- 1 British Free Range chicken breast
- 1 star anise (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 20g cashew nuts (use half) (Nuts)
- 40g creamed coconut (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 40g baby spinach (use half)
- 10g toasted coconut chips (use half)
- 1 unwaxed lime (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 80g green beans (use half)
- 1 onion (use half)
Nutritional Information
Calories: 682
Protein: 52g
Carbs: 47g
Fat: 32g
Indonesian-style Chicken Curry with Cashew & Coconut Sprinkle
This creamy Indonesian-style curry is a bowlful of comfort. It comes together in the slow cooker, making busy weeknights that much easier. Starring tender British chicken, simmering in a rich curry sauce, infused with fragrant spices. Dish up alongside fluffy brown rice, to soak up all the flavour, and finish with a crunchy cashew and coconut sprinkle, for the perfect bite. Don't worry if you don't want slow cook, you can still cook this recipe on the hob in under 30 mins!
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large lidded frying pan, a slow cooker (if using), a medium frying pan, a measuring jug, a sieve & a grater
Get started
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 5 mins. Season with salt and pepper
- Meanwhile, finely dice the onion. Trim and halve the green beans. Zest and halve the lime. Dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person). Rinse the spinach
- Flip the chicken and add the onion and star anise to the pan, then cook for another 5 mins
Time to slow cook
- Stir in the ginger & garlic paste, yellow curry paste, green beans, tamari and half the lime zest. Cook for 2 mins
- Stir in the coconut mixture. Bring to the boil, then transfer to your slow cooker and cook on low for 2-3 hours, until the sauce has thickened and the chicken is cooked through
- If using the hob, cover with a lid on and simmer for 15 mins, turning halfway, until the chicken is cooked through
Last bits
- Heat the medium frying pan on medium heat. Once hot, add the cashews and coconut chips and cook for 1-2 mins, until golden. Stir through a pinch of lime zest, then remove from the pan and set aside
- Reheat the frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
- When the curry has 2 mins remaining, stir in the juice from half the lime and the spinach, until wilted. Season to taste with salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once the chicken is cooked, gently shred with two forks
- Share the chicken curry between bowls, with the rice alongside. Sprinkle with the cashew coconut mix and garnish with the remaining lime, cut into wedges
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