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Keralan coconut broth

Serve up an aromatic winter warmer full of rich flavour and classic spices. Perfect for when Jack Frost is nipping at your nose!

20 Mins
Prep Time
1 Hour
Cook Time
4 People


  • 500g diced Moypark breast chunks
  • 2 tins of coconut milk
  • 500ml chicken stock
  • 2 tablespoons mango chutney
  • 1 jalapeno chilli
  • 2 spring onions
  • 2 shallots (cut into halves)
  • 1 lemongrass stalk (slice in half, length ways)
  • 2 limes (juice)
  • 4 garlic cloves (cut in half)
  • 1 thumb size piece of root ginger
  • 2 teaspoons ground turmeric
  • 2 tablespoons medium curry powder
  • To garnish
  • Plain yoghurt
  • Handful coconut flakes
  • Handful of dried mangoes (small dices)
  • Juice of 1 lime
  • Handful fresh coriander (roughly chopped)
  • Handful of fresh mint (torn)


  1. Place the coconut milk and chicken stock in a large saucepan and bring to the boil. Add mango chutney, chilli, spring onions, shallots, lemongrass, lime juice, garlic, ginger, turmeric and curry powder, then simmer.
  2. Add the diced chicken to the pan and poach for approx 1 hour, on a low heat until the chicken is fully cooked, soft and fragrant from the cooking liquor.
  3. To serve, place in a deep serving dish and finish with a drizzle of yoghurt, sprinkling of coconut flakes, coriander, mint, dried mangoes and the juice of 1 lime.