The BBC Good Food logo
Coriander chicken with rice & spiced vegetables

Coriander chicken with rice & spiced vegetables

A star rating of 3.5 out of 5.4 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This simple, fragrant coriander chicken curry with all the trimmings is a great dish for feeding the family. Pair with spiced broccoli and green beans

  • Gluten-free
Nutrition: per serving


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

For the rice

  • 350g basmati rice
  • 1 tbsp coconut oil
  • ½ tsp chilli flakes
  • 2cm piece ginger , finely grated

For the spiced vegetables

  • 125g pack purple sprouting broccoli or long-stemmed broccoli
  • 200g fine green beans
  • 1 tsp oil
  • 2cm piece ginger , sliced
  • ¼ tsp chilli flakes


  • STEP 1

    Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2017

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.4 ratings

Sponsored content