From the chef's at Nando's this is their top Spring recipe for you to try at home. Or you could let someone else do the cooking and washing up and book a table at Nando's!
Coconut chicken curry
Packed with flavour, this curry is so tasty and easy to make, you could become addicted!
Preparation: 15 Minutes
Cooking: 30 Minutes
2 Tablespoon Sunflower oil
8 Chicken thighs
1 Cup (250ml) Nando’s PERi-PERi sauce
1 Cup (250ml) coconut milk
250g Rice noodles, cooked
4 Mini cucumbers
1 Basil sprig
50g Fresh coconut, shaved
2 Stalks spring onions
1. Heat the oil over a medium heat and brown the chicken thighs.
2. Add the Nando’s PERi-PERi sauce and coconut milk to the pan.
3. After 10 minutes of reducing, spoon the curry over the cooked rice noodles and top with thinly sliced mini cucumbers, fresh basil, finely shaved coconut and thinly sliced spring onions.