20 Minute Coconut Tandoori Chicken Curry

Serving Size: 6 people 

Preparation time: 10 minutes 

Cook time: 20 minutes 


  • 1 pound skinless chicken breast, washed with cold water, then pay dry, cut into 2 inch strips
  • 2 medium red onions, sliced thin
  • 6 cloves garlic, sliced thin
  • 5 scallions, chopped 
  • 2 Tbsp Sadaf Tandoori Seasoning 
  • 1 Tbsp Sadaf Chicken Kabob Seasoning 
  • 1 Tbsp Pereg Chicken Seasoning or (equal parts paprika spice, garlic, onion, and salt)
  • 1/2 cup fresh basil, chopped
  • 1/2 cup fresh cilantro, chopped 
  • Juice of half a lime 
  • 2 Tbsp Honey 
  • 1 and 1/2 cup coconut milk 
  • salt and pepper to taste 
  • 3 Tbsp grape seed oil 
  • 1 scallion, chopped for garnish 
  • 5 basil leaves sliced thin for garnish 

Directions: Heat grape seed oil in a Nonstick Sauté pan on medium low heat for 2 minutes. Then add sliced red onions, chopped scallions, and garlic. Sauté for 3 minutes, using a wooden spoon to mix onion, garlic, and scallion mixture. Then add chicken breast pieces, Sadaf tandoori seasoning, Sadaf chicken kabob seasoning, Pereg Chicken Seasoning, chopped basil, and chopped cilantro. Sauté for 5 minutes, until chicken and onion mixture has reached a golden spiced color. Then add coconut milk, lime juice, honey, salt, and pepper. Allow Coconut Tandoori Chicken Curry to simmer on medium heat for 10 minutes. When read to serve, garnish with sliced scallions and basil! Serve with your favorite kind of white or brown rice! 

Nicole Dayani