Fragrant chicken, coriander & coconut curry

Fragrant chicken, coriander & coconut curry

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(19 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins


Serves 4
This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal438
  • fat28g
  • saturates16g
  • carbs9g
  • sugars5g
  • fibre1g
  • protein39g
  • salt0.69g
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  • 400ml can coconut milk
  • small bunch coriander
  • 6 large garlic cloves
  • small piece fresh root ginger, quartered



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1-2 thin green chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp vegetable oil
  • 8 skinless chicken thighs or drumsticks
  • 1 medium onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 cloves



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • thumb-size piece cinnamon stick
  • 1½ tsp cumin powder



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1½ tsp coriander powder
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp tamarind paste



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…


  1. Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.

  2. Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.

  3. Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.

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Comments (21)

Grifterm's picture

I found this really tasty. I added a handful of yellow mustard seeds before frying the onions. Also added 100ml of chicken stock. Don't leave out the tamarind paste!!

Pineapplesandwich's picture

Followed the recipe except for the tamarind paste (which I didn't have). Very bland, which I found very hard to believe with all the spices & garlic - perhaps because there was no tamarind?
Was grey in colour and taste. Not worth the effort.

katie87's picture

Nice and tasty, but not enough sauce by a long way. I kept the lid on and added some extra fluid, but still quite dry.

cshobbs's picture

I halved this recipe and found there wasn't enough sauce and what there was, was rather oily.

urbanrajah's picture

the chicken curry looks so good...the gravy yum!!!

lizleicester's picture

Delicious, tasty way to cook chicken drumsticks. Made it as an easy Easter Day supper for whole family. Served it with Naan bread and various pickles. Simple.

fluffyabbiss's picture

This recipe never fails to deliver, it's also great with lamb

synneve's picture

Nice and easy! What's important quick to prepare. I stick to the original recipe however had to give a tamaring paste a miss as I didn't have any. Added a tsp of dried tamarind instead. Not the best home made curry if you ask me ( sth was missing, not sure what was it) but still quite tasty dish. Worth a try!

i-need-cake's picture

I found this a tasty and simple dish to make and the family enjoyed it - even though i didnt bother with the tamarind paste. Might add it next time.

sarahk's picture

A quick and easy tasty curry. I used cheap chicken thighs on the bone (I find these the tastiest and cheapest part of the chicken - always taste moist) Cooking time was very exact and chicken was perfect. I prefer some sauce so I did'nt remove the lid to reduce. The result was very good. Will try again with a few experimental additions. I added 2 teaspoons of tamarind paste. Would it be as good without? I will have to experiment.

zhagan's picture

a firm favourite

judithsimpson's picture

Keep an eye on it when you take the lid off or it will certainly thicken too much. Was ok, but can't say I'll be making it again.

-ruth-'s picture

Just made this and was really disappointed with it. The sauce was incredibly creamy but with few other flavours to tone it down a bit. I just found it boring.

sallymakady's picture

This was delightful, the best curry I have cooked so far. I used turkey breast instead of chicken and reduced fat coconut milk, with no tamarind paste (didn't have any) but it still tasted wonderful. Froze some leftovers for a week and reheated beautifully - was even better than the day it was first cooked!

rachelmundy's picture

A relatively quick and easy curry to make. Have made several times and has become a firm favourite.

totowood's picture

We are grilling the chicken after it came out pink and undercooked. Cooking time displayed does not seem adequate. I am very hungry!

mrsb85's picture

Yummy yummy. My husband and I both loved this! I added mini sweetcorn and green beans just because i had them in the fridge. Nice addition. Also I used boneless chicken thighs.

hewettg's picture

Excellnt both with and without the Tamarind paste if I had to choose it would be without the tamarind really easy meal to cook.

lizzafezza's picture

Delicious and very easy. I added cauliflower and served with vegetable pilau and chappatis. Will definatley make again.


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