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Chicken-Style Strips in Coconut, Orange and Ginger Cream Sauce

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

A mild, excitingly fresh and fragrant dish, we combine a medley of spices that blend together in this amazing version of a curry.


 380g Fry’s Chicken-Style Strips, prepared as per instructions
 4 Tbsp coconut oil
 1 piece cinnamon stick
 2 green cardamom pods
 1 star anise
 ½ medium onion grated or blended
 1 Tbsp crushed garlic
 1 Tbsp minced ginger
 ½ tsp cumin powder
 ½ tsp coriander powder
 1 Can Coconut Cream
 ¼ tsp nutmeg
 1 stem lemon grass
 1 Tbsp maple syrup
 Juice of 1 orange
 1 teaspoon orange rind
 2 tablespoons toasted coconut shavings

Heat coconut oil in a saucepan with the star anise, cinnamon stick and cardamom pods, mix in grated onion and sauté onion until pale in colour.


Add in crushed garlic, minced ginger, cumin and coriander powder and fry for a few seconds.


Pour in coconut cream and continue stirring, then add nutmeg and lemon grass and continue to simmer.


Mix in the maple syrup, orange juice and orange rind, simmer and allow liquids to thicken slightly.


Add in the prepared Fry’s Chicken-Style Strips and allow to be coated in reduced sauce, cover and continue to simmer for another 4 to 5 minutes.


Garnish with toasted coconut shavings and/or almond flakes.