Name: Coriander and Coconut Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: FOR THE CHILLI PASTE; 12 green bird’s eye chillies, whole; 2 garlic cloves, peeled but left whole; 1 medium red onion, roughly chopped; 1 large bunch coriander (cilantro), roughly chopped; 1 small bunch mint leaves, roughly chopped; Juice of one lime; 70ml ¼ cup (approx.) water or enough to assist blending; FOR THE CURRY; 70ml (1/4 cup) rapeseed (canola) oil; 1 x 5cm (2 inch) cinnamon stick; 3 green cardamom pods, lightly crushed; 2 black cardamom pods, lightly crushed; 2 medium red onions, very finely chopped; 10 green finger chillies, finely chopped (more or less to taste); 2 tbsp garlic and ginger paste; 2 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; 2 medium tomatoes, finely diced; 1 kg (2 lbs) chicken thighs, cut into bite sized pieces; 125ml (1/2 cup) water or chicken stock; 125ml (1/2 cup) thick coconut milk; ½ tsp garam masala; Salt and freshly ground black pepper to taste

Jump to Recipe

If you like your curries spicy, this green chilli chicken is for you.

This green chilli chicken curry is a recipe I brought back with me from Bangalore. It is often served rather dry with just little sauce as a starter but it is also a hugely popular curry. A little stock and coconut milk are added to the other ingredients to make a thick gravy. This has to be one of my favourite south Indian style curries.

About this recipe

When you look at the ingredients, you might think this green chilli chicken recipe could be a bit spicy. That's correct but it's really not blow your head of spicy. Together with the fresh coriander (cilantro) and mint leaves, green chilli chicken is exactly what spice fans love and the heat doesn't linger.

The deep green sauce is not only delicious but nice to look at. If you like a good curry house style Madras curry, you will be very happy with the heat you get in this green chilli chicken.

How do you cook green chilli chicken?

This is a one pan curry that you can literally cook in about 30 minutes. The preparation is easy too. All you need to do is blend the spice paste ingredients with a little water to make a smooth paste.

Then your infuse the whole spices in your pan in a little oil. Add the chopped onion and chillies before stirring in the garlic and ginger paste, ground spices and chopped tomatoes. Next you add the chicken and a little stock and simmer until cooked through.

To finish, pour in your prepared paste and stir to combine. Cook covered for a couple of minutes and then stir in the coconut milk. See... It could not be easier. This is one pot cooking at its very best.

Can you work ahead?

Yes! The green chilli, coriander (cilantro) and mint spice paste can be prepared a couple of days ahead of cooking. You can also slice your chicken and prepare all the other ingredients.

Step by Step Photos

Get you ingredients together before starting. There are a lot of them! Blend the spice paste ingredients until you have a smooth paste. Set aside. Heat the ghee and infuse the whole spices in it. Stir in the chopped onions and chillies. Fry until the onions are turning brown. About 7 minutes. When the onions have turned a light brown, stir in the garlic and ginger paste and fry for about 30 seconds. Stir in the tomatoes and ground spices to finish off your base masala. Stir in the chicken and brown it for a couple of minutes. Then add the chicken stock or water. Simmer until the chicken is just cooked through and then pour in your prepared spice paste. Stir it in and then cook for a further 10 minutes. Stir in the coconut milk and garam masala. Simmer for a further 5 minutes to thicken some. Season with salt to taste. Serve! You are going to love this one!

Do You Love Indian Chicken Recipes?

Why not turn your dish into a feast by serving it alongside another chicken curry or Indian Chicken recipe. Here are a few you might like to try.

Yield: 4 - 6

Coriander and Coconut Chicken Curry

This green chilli chicken is a hugely popular, spicy chicken curry from southern India. It can be made in on pan in about 30 minutes.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

FOR THE CHILLI PASTE
12 green bird’s eye chillies, whole
2 garlic cloves, peeled but left whole
1 medium red onion, roughly chopped
1 large bunch coriander (cilantro), roughly chopped
1 small bunch mint leaves, roughly chopped
Juice of one lime
70ml ¼ cup (approx.) water or enough to assist blending
FOR THE CURRY
70ml (1/4 cup) rapeseed (canola) oil
1 x 5cm (2 inch) cinnamon stick
3 green cardamom pods, lightly crushed
2 black cardamom pods, lightly crushed
2 medium red onions, very finely chopped
10 green finger chillies, finely chopped (more or less to taste)
2 tbsp garlic and ginger paste
2 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
2 medium tomatoes, finely diced
1 kg (2 lbs) chicken thighs, cut into bite sized pieces
125ml (1/2 cup) water or chicken stock
125ml (1/2 cup) thick coconut milk
½ tsp garam masala
Salt and freshly ground black pepper to taste

Instructions

Place all of the paste ingredients in a food processor or blender and blend to a smooth paste. You can add a little water to assist blending. Set aside.
Heat the oil in a saucepan or wok over a medium-high heat and then add the whole spices. Fry to infuse these flavours into the oil for about a minute and then pour in the finely chopped onion and chopped chillies. Stir well to coat with the oil and fry for about 7 minutes or until the onion is soft, translucent and just beginning to brown.
Stir in the garlic and ginger paste and fry for a further 30 seconds. Then stir in the ground turmeric, ground coriander and cumin.
Add the chopped tomatoes and stir them in so that everything is well combined.
Now add the chicken and stir it into the sauce for a few minutes, until it is beginning to turn white on the exterior. Add 125ml (1/2 cup) water or chicken stock and bring to a simmer. Cover the pan and cook over a medium heat for about 10 minutes, lifting the lid a couple of times to stir.
Add the prepared spice past and stir it right into the chicken. Cover the pan and continue simmering for about 5 minutes. Then lift the lid and add the coconut milk.
Taste the curry and season with salt and pepper to taste. Sprinkle in the garam masala and stir that into the sauce too. Serve hot over rice or with naans.

Comments

Steve says

December 20, 2014 at 11:47 am

Hi Dan,
Just made this,very good taste.
I added 1 cup of your basic curry sauce and 1 star anise to the recipe.
Well pleased,thanks !

I tried to buy your books via Amazon but blocked here in Thailand,dont know why.
Any ideas how I can get the books ?

- Dan Toombs says
  
  January 12, 2015 at 3:02 pm
  
  Hi Steve
  
  Thank you for trying my recipe. I'm really glad you liked it. Amazon must not sell it into Thailand yet. I'm sure it will be on its way.
  
  Thanks
  Dan
  
Leslie Hauser says

November 30, 2015 at 4:35 pm

Will you ever offer actual cook'books' as well as Kindle?

- Dan Toombs says
  
  December 09, 2015 at 2:02 pm
  
  Hi Leslie
  
  I sure hope so. Need to find a publisher first. 🙂
  
  Dan
  
Gabi says

August 01, 2016 at 7:54 pm

Perfect!! 🙂 I replaced fresh coriander with coriander paste and garlic and ginger paste with ginger and garlic powder. Also left for a while at the slow cooker. Thank you 🙂

- Dan Toombs says
  
  August 09, 2016 at 6:26 pm
  
  Hi Gabi
  
  Thanks for stopping by and glad you were able to adjust the recipe to ingredients you had on hand.
  
  Cheers,
  Dan
  
Charlie says

October 02, 2016 at 8:27 am

Amazing curry Dan! The flavours are so fresh and authentic! It's even better when it's been good the night before and reheated the next day!

- Dan Toombs says
  
  October 03, 2016 at 7:19 am
  
  Thanks Charlie - Really glad you liked the recipe and thanks for stopping by.
  
  Cheers,
  Dan
  
Emily says

November 09, 2016 at 8:33 am

Hi, at what stage should I take out the cloves and cinnamon, very excited to try these in a curry but scared of it tasting like mulled wine!

- Dan Toombs says
  
  November 09, 2016 at 10:22 am
  
  Hi Emily
  
  The spices can stay in the curry the whole time it cooks. They can easily get lost in the sauce so I usually take them out as it cooks when they come to the surface. Hope this helps.
  
  Thanks,
  Dan
  
  - Emily says
    
    November 11, 2016 at 6:54 pm
    
    Thanks so much for your reply
    
    - Dan Toombs says
      
      November 18, 2016 at 10:56 am
      
      No problem Emily! Enjoy.
      
      Dan
      
Leslie Pinto says

February 13, 2020 at 4:50 am

Super taste and consistency. I used fresh coconut and ground it along with the coriander and a half cup of water. Perfect...

- Dan Toombs says
  
  February 18, 2020 at 5:22 am
  
  Great to hear Leslie
  
  Thank you.
  Dan
  
Adam Sawyer says

July 30, 2020 at 7:26 am

Hi Dan,
Is it possible to do this recipe in a slow cooker?

- Dan Toombs says
  
  July 31, 2020 at 4:36 pm
  
  Yes, I think that would work.
  Thanks
  Dan
  
- Dan Toombs says
  
  August 10, 2020 at 6:46 am
  
  Hi
  Yes, that will work
  Thanks
  Dan

If you like your curries spicy, this green chilli chicken is for you.

About this recipe

How do you cook green chilli chicken?

Can you work ahead?

Step by Step Photos

Do You Love Indian Chicken Recipes?

Rice

Naan

Dahls

Coriander and Coconut Chicken Curry

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

More Chicken Curry Recipes

Green Chilli Chicken Curry

If you like your curries spicy, this green chilli chicken is for you.

About this recipe

How do you cook green chilli chicken?

Can you work ahead?

Step by Step Photos

Do You Love Indian Chicken Recipes?

Rice

Naan

Dahls

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you like this recipe?

More Chicken Curry Recipes

Comments

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