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Fragrant chicken, coriander & coconut curry

Fragrant chicken, coriander & coconut curry

A star rating of 4.3 out of 5.27 ratingsRate
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  • 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

Nutrition: per serving
low insalt0.69g


  • 400ml can coconut milk
  • small bunch coriander
  • 6 large garlic cloves
  • small piece fresh root ginger , quartered
  • 1-2 thin green chillies
  • 2 tbsp vegetable oil
  • 8 skinless chicken thighs or drumsticks
  • 1 medium onion , finely chopped
  • 3 cloves
  • thumb-size piece cinnamon stick
  • 1½ tsp cumin powder
  • 1½ tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp tamarind paste


  • 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.


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 from Good Food magazine, June 2009

Goes well with


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A star rating of 4.3 out of 5.27 ratings

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