Coriander chicken with rice & spiced vegetables

Coriander chicken with rice & spiced vegetables

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(3 ratings)

Prep: 25 mins Cook: 35 mins


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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    For the coriander chutney

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



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

    • 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



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

    • thumb-sized piece ginger, finely grated



      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



      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



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

    • ¼ tsp chilli flakes


    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

    Sign in or create your My Good Food account to join the discussion.
    9th Feb, 2018
    Quite agree with previous comments very fiddly for nothing special wouldn't bother putting the " chutney " in with the vegetables either would use it all in the chicken
    Linda Beazley
    4th Jul, 2017
    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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