This fantastic curry, made with coconut cream and coriander, is excellent served with jasmine rice.


  • 1 x McCormick Zesty Chicken Curry Flavour Shot

  • 1 kg chicken thigh fillets, cut in large pieces

  • 1 onion, sliced

  • 1 x 400g can coconut cream

  • 200g green beans, sliced

  • 1 bunch of fresh coriander, chopped

  • Juice of 1 lemon


  • 1.

    Stir contents of Flavour Shot, then spoon into a large pre-heated frying pan.

  • 2.

    Add the chicken and onion, stir to coat and cook on medium heat for 10 minutes until browned.

  • 3.

    Add the coconut cream and green beans, stir to coat and cook on medium heat for 10 minutes uncovered.

  • 4.

    Stir through the coriander and squeeze over lemon juice just before serving.

  • Hints & Tips:

  • 1.

    Add cubed butternut pumpkin in place of chicken for a delicious vegetarian alternative.

  • 2.

    To add heat to your curry, stir in a pinch of dry Chilli Flakes before serving.


McCormick Flavour Shots are available in the recipe aisle of your supermarket now. For more information, please visit 

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