Coriander Chicken Curry With Rice


For the coriander chutney

  • 50g coriander (about 2 small packs)
  • 50g unsalted peanuts
  • ½ lemon, juiced
  • 1 green chilli, deseeded and finely chopped
  • 2 tsp garam masala 
  • ½ tsp soft brown sugar

For the chicken

  • 2 tbsp vegetable oil
  • 2 onions, sliced
  • thumb-sized piece ginger, finely grated
  • 4 garlic cloves, crushed
  • 1 green chilli, finely chopped
  • 6 skinless and boneless chicken thigh fillets, cut into 3cm chunks


  1. Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
  2. Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
  3. Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
  4. Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.

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