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Child-friendly curry recipe: Creamy coconut chicken curry, by Holly Bell

Holly Bell, a mum of three boys, contestant on the Great British Bake Off and author of Recipes from a Normal mum, shars her recipe for an unashamedly 'coconutty' curry

Posted: 7 June 2016
by Catherine Hudson

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?

Wondering when your baby eat curry? Click to find out...

Holly's recipe serves 4 – 6


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

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.

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.

Serve with fluffy basmati rice or chapatis.

Holly blogs at and her book, by the same name, is available online and in all good bookshops.

Photo credit: Holly Bell

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