Coriander chicken with rice & spiced vegetables

Coriander chicken with rice & spiced vegetables

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(1 ratings)

Prep: 25 mins Cook: 35 mins

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal657
  • fat22g
  • saturates6g
  • carbs80g
  • sugars7g
  • fibre6g
  • protein32g
  • salt0.1g
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Ingredients

    For the coriander chutney

    • 50g coriander (about 2 small packs)
    • 50g unsalted peanuts
    • ½ lemon, juiced
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 green chilli, deseeded and finely chopped
    • 2 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…

    • ½ tsp soft brown sugar

    For the chicken

    • 2 tbsp vegetable oil
    • 2 onions, sliced
      Onion

      Onion

      un-yun

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

    • thumb-sized piece ginger, finely grated
      Ginger

      Ginger

      jin-jer

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

    • 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
      Ginger

      Ginger

      jin-jer

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

    For the spiced vegetables

    • 125g pack purple sprouting broccoli or long-stemmed broccoli
      Purple sprouting broccoli

      Purple sprouting broccoli

      pur-pel spr-ow-ting brok-o-lee

      This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

    • 200g fine green beans
    • 1 tsp oil
    • 2cm piece ginger, sliced
      Ginger

      Ginger

      jin-jer

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

    • ¼ tsp chilli flakes

    Method

    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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    Comments, questions and tips

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    Linda Beazley
    4th Jul, 2017
    2.55
    I made coriander chutney and chicken for supper last night and was not impressed. It was fiddly and there were too many ingredients. I wouldn't have minded so much if the end result had been tasty, but we both thought it was rather ordinary. Certainly a fair amount of salt and pepper were required to give it a lift. It's a recipe that might work better if cooked one day and reheated the next.
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