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  Xynisteri Malaga 2016 from “Oenou Yi – Ktima Vassiliades”.


  • 1kg chicken breasts, boneless, skinless, cut into 2cm chunks
  • salt and pepper
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1/2 onion, thinly sliced
  • 1 big tomato cut in small chunks
  • 2 garlic cloves, crushed
  • 1 tin coconut milk
  • 1 tin tomato sauce (passata may be used if tomato sauce is not available)
  • 3 tbsp 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 Xynisteri Malaga 2016 by “Oenou Yi – Ktima Vassiliades”.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.