The BBC Good Food logo
Fragrant chicken, coriander & coconut curry

Fragrant chicken, coriander & coconut curry

By
Rating: 4 out of 5.27 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles

This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles

Nutrition: per serving
HighlightNutrientUnit
kcal438
fat28g
saturates16g
carbs9g
sugars5g
fibre1g
protein39g
low insalt0.69g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    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.

  • STEP 5

    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.

  • STEP 6

    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.

RECIPE TIPS
TAMARIND PASTE

Years ago you would have bought a block of dried tamarind and soaked it in water until the fruit softened. You can now buy concentrated pastes to add its characteristic tart, sour character and depth of flavour to a dish. The bought pastes have different amounts of sourness, so add a little at a time and taste as you go.

RECIPE TIPS
TAMARIND PASTE

Years ago you would have bought a block of dried tamarind and soaked it in water until the fruit softened. You can now buy concentrated pastes to add its characteristic tart, sour character and depth of flavour to a dish. The bought pastes have different amounts of sourness, so add a little at a time and taste as you go.

Goes well with

Recipe from Good Food magazine, June 2009

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

Rating: 4 out of 5.27 ratings
Advertisement
Advertisement
Advertisement

Sponsored content