Fragrant chicken, coriander & coconut curry

Fragrant chicken, coriander & coconut curry

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 10 mins

Freezable

Method

  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.
Try

Tamarind paste

Years ago you would have bought a block of dried tamarind and soaked it in water until the fruit softened. You can now buy concentrated pastes to add its characteristic tart, sour character and depth of flavour to a dish. The bought pastes have different amounts of sourness, so add a little at a time and taste as you go.

PER SERVING

438 kcalories, protein 39g, carbohydrate 9g, fat 28 g, saturated fat 16g, fibre 1g, sugar 5g, salt 0,69 g

Recipe from Good Food magazine, July 2009.

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Latest comments and suggestions

  • Binder photo Jo

    20 June 2009

    Jo rated and commented on this recipe

    4 stars

    This was very easy to do & tasty. i didn't have any tamarind paste so just added some lime juice. i also added mangetouts at the end which made a nice contrast & served it with rice.

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  • Binder photo Lynsey

    17 July 2009

    Lynsey rated and commented on this recipe

    4 stars

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

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  • Binder photo GaryH

    23 July 2009

    GaryH rated and commented on this recipe

    5 stars

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

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  • Binder photo mrsb85

    26 October 2009

    mrsb85 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Ben Dinsdale

    24 August 2010

    Ben Dinsdale commented on this recipe

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

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  • Binder photo Rachel

    07 September 2010

    Rachel rated and commented on this recipe

    5 stars

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

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  • Binder photo sally.makady

    04 June 2011

    sally.makady rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Ruth

    21 June 2011

    Ruth rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Judith

    11 August 2011

    Judith rated and commented on this recipe

    3 stars

    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.

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  • Binder photo zhagan

    12 August 2011

    zhagan rated and commented on this recipe

    4 stars

    a firm favourite

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  • Binder photo Spot the dog

    17 August 2011

    Spot the dog rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Cookies

    04 October 2011

    Cookies rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Synneve

    03 November 2011

    Synneve rated and commented on this recipe

    4 stars

    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!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 10 mins

Freezable

Ingredients

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PER SERVING

438 kcalories, protein 39g, carbohydrate 9g, fat 28 g, saturated fat 16g, fibre 1g, sugar 5g, salt 0,69 g

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