Name: Coriander chicken with rice & spiced vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 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; 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; 350g basmati rice; 1 tbsp coconut oil; ½ tsp chilli flakes; 2cm piece ginger finely grated; 125g pack purple sprouting broccoli or long-stemmed broccoli; 200g fine green beans; 1 tsp oil; 2cm piece ginger sliced; ¼ tsp chilli flakes

Home
Recipes
Coriander chicken with rice & spiced vegetables

Coriander chicken with rice & spiced vegetables

Kirstie Allsopp

Save recipe

Serves 4

Easy

Prep: 25 mins

Cook: 35 mins

A star rating of 3.5 out of 5.7 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pakora

A star rating of 4.6 out of 5.13 ratings

Potato and pea samosas

A star rating of 4.4 out of 5.8 ratings

Roasted coriander cauliflower

A star rating of 4.4 out of 5.39 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal657
fat22g
saturates6g
carbs80g
sugars7g
fibre6g
protein32g
salt0.1g

Method

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.5 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now