Fragrant chicken, coriander & coconut curry

Fragrant chicken, coriander & coconut curry

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(19 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

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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Ingredients

  • 400ml can coconut milk
  • small bunch coriander
  • 6 large garlic cloves
  • small piece fresh root ginger, quartered
    Ginger

    Ginger

    jin-jer

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

  • 1-2 thin green chillies
    Chillies

    Chilli

    chill-ee

    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
    Onion

    Onion

    un-yun

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

  • 3 cloves
    Cloves

    Clove

    klo-ve

    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
    Cumin

    Cumin

    q-min

    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
    Tamarind

    Tamarind

    tam-ah-rin-d

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

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.

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Comments, questions and tips

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Grifterm
31st Dec, 2015
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
29th Jan, 2015
1.3
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.
catie74
5th Aug, 2017
The tamarind is an important ingredient here. You are meant to add it, and by leaving it out you can't really judge the recipe as a whole
katie87
9th Nov, 2013
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
20th Sep, 2013
I halved this recipe and found there wasn't enough sauce and what there was, was rather oily.
cshobbs
20th Sep, 2013
j\ ;d;
urbanrajah
28th Mar, 2013
the chicken curry looks so good...the gravy yum!!!
lizleicester
8th Apr, 2012
5.05
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
20th Mar, 2012
5.05
This recipe never fails to deliver, it's also great with lamb
synneve
3rd Nov, 2011
4.05
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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