Fragrant chicken, coriander & coconut curry

Fragrant chicken, coriander & coconut curry

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal438
  • fat28g
  • saturates16g
  • carbs9g
  • sugars5g
  • fibre1g
  • protein39g
  • salt0.69g


  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • small bunch coriander
  • 6 large garlic cloves
  • small piece fresh root ginger, quartered



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

  • 1-2 thin green chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp vegetable oil
  • 8 skinless chicken thighs or drumsticks
  • 1 medium onion, finely chopped



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

  • 3 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • thumb-size piece cinnamon stick
  • 1½ tsp cumin powder



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1½ tsp coriander powder
  • 1 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…

  • 1 tsp tamarind paste



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
pennyclark's picture
28th Jun, 2020
Was lovely. I couldn’t get tamarind paste so used lime and brown sugar
20th Apr, 2020
Delicious! I adapted it for meat free Monday with chickpea a d sweet potato "meatballs", tinned green lentils and green beans. Absolutely delicious and the kids loved it too (left out the chillies)
2nd Sep, 2019
Absolutely delicious! Made this with diced chicken thigh fillets and just simmered on the hob until the sauce had thickened. This dish has instantly become one of my all-time favourites. The coriander comes through so well and the the spices, especially the garam masala complement the coriander perfectly. The sauce gets lovely and thick, which is divine served over pan-sauteed buttered cauliflower rice with a dash of salt and turmeric. Will definitely cook again and again. 10 out of 10 from me.
31st Dec, 2015
I found this really tasty. I added a handful of yellow mustard seeds before frying the onions. Also added 100ml of chicken stock. Don't leave out the tamarind paste!!
29th Jan, 2015
Followed the recipe except for the tamarind paste (which I didn't have). Very bland, which I found very hard to believe with all the spices & garlic - perhaps because there was no tamarind? Was grey in colour and taste. Not worth the effort.
5th Aug, 2017
The tamarind is an important ingredient here. You are meant to add it, and by leaving it out you can't really judge the recipe as a whole
9th Nov, 2013
Nice and tasty, but not enough sauce by a long way. I kept the lid on and added some extra fluid, but still quite dry.
20th Sep, 2013
I halved this recipe and found there wasn't enough sauce and what there was, was rather oily.
20th Sep, 2013
j\ ;d;
28th Mar, 2013
the chicken curry looks so good...the gravy yum!!!


Sandra Bullock's picture
Sandra Bullock
12th Nov, 2018
Can this dish be frozen please
goodfoodteam's picture
14th Nov, 2018
This recipe may split when frozen due to the coconut milk so we'd recommend not doing so.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?