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.
Fragrant Lemongrass & Coconut Chicken Curry
Ginger, lemongrass and garlic – a trio of classic Asian flavours – are stirred through silky coconut milk in this aromatic, succulent chicken curry. Baby sweetcorn and pak choi lend freshness, while black rice brings essential minerals.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 chilli
- 80g baby corn
- 20g baby spinach
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 40g creamed coconut
- 4cm fresh ginger
- 2 garlic clove
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 handful of fresh coriander
- 300g British chicken leg pieces
- 100g black rice (black rice (100%))
- 1 pak choi
Nutritional Information
Calories: 667
Protein: 47g
Carbs: 42g
Fat: 35g
Ingredients
- 80g baby corn (use half)
- 150g British chicken leg pieces
- 100g black rice (use half) (black rice (100%))
- 1 pak choi (use half)
- 1 handful of fresh coriander (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 4cm fresh ginger (use half)
- 2 garlic clove
- 40g creamed coconut (use half)
- 1 chilli (use half)
- 11g chicken stock powder (use half) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 20g baby spinach (use half)
Nutritional Information
Calories: 706
Protein: 47g
Carbs: 43g
Fat: 38g
Fragrant Lemongrass & Coconut Chicken Curry
Ginger, lemongrass and garlic – a trio of classic Asian flavours – are stirred through silky coconut milk in this aromatic, succulent chicken curry. Baby sweetcorn and pak choi lend freshness, while black rice brings essential minerals.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with 500ml lightly salted water to a boil.
- Pull out a sieve, grater, a jug & a large frying pan (we recommend using the 25cm Hexclad Hybrid Pan).
Get the rice on
- Rinse the black rice and place in the saucepan with 500ml boiling water. Simmer for 25-30 mins, then drain
Prep the veg & aromatics
- Peel and finely chop or grate the ginger and garlic
- Deseed and finely chop half the chilli, slice the remaining half
- Trim the baby corn and slice in half lengthways. Rinse the baby corn
- Cut the pak choi into bite-sized pieces, removing the stalk end
Prep the chicken & stock mix
- Dissolve the creamed coconut in a jug with 200ml boiling water and stir in half the stock
Get your simmer on
- Heat a medium-sized pan with 1/2 tbsp oil on a medium heat. Once hot, fry the ginger, garlic, diced chilli and all the lemongrass paste for 1 minute
- Add the chicken and cook for 4 mins, turning occasionally, until golden. Stir in the creamed coconut and stock mix
- Simmer for 13 mins, then add the baby corn, pak choi and spinach and cook for a further 3-4 mins, until the chicken is cooked through
- Roughly chop the coriander leaves. Stir through the coconut chicken
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the black rice on two warm plates alongside the lemongrass and coconut chicken
- Sprinkle over the remaining chilli, to taste
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