A simple coconut and tomato based curry that is not too spicy. Serve this creamy and delicious dish with steamed white rice and if you want to sooth the heat of a spicy recipe then a sweet wine, with fruity notes and low tannins is paramount. Accompany this lovely spicy meal with a glass of our fine sweet white wine Oenou Yi – Ktima Vassiliades Xynisteri Malaga 2016!


  • 1kg chicken breasts, boneless, skinless, cut into 2cm chunks
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 1 big tomato cut in small chunks
  • 2 cloves garlic, crushed
  • 1 can coconut milk
  • 1 can tomato sauce (passata may be used if tomato sauce is not available)
  • 3 tablespoons sugar


  1. Season the chicken chunks with salt and pepper.
  2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat the curry oil for 1 minute.
  3. Add garlic and onions and cook for 1 minute.
  4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
  5. Reduce heat to medium, and cook for 7 to 10 minutes.
  6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  7. Serve immediately, over rice. Enjoy paired with a glass of Oenou Yi – Ktima Vassiliades Xynisteri Malaga 2016!