Coriander Chicken Curry
A fresh, zingy and bright green coriander chutney and yogurt based chicken curry
Servings Prep Time
4people 15mins
Cook Time
Servings Prep Time
4people 15mins
Cook Time
  • 600gms chicken breastcut into bite size pieces
  • 4tbsp yogurt
  • 1tbsp ginger garlic paste
  • 1 green chillifinely chopped
  • 1/2 onionroughly chopped
  • 1bunch coriander leaves and stemswashed and coarsely chopped
  • 8-10 mint leaveswashed and coarsely chopped
  • 1tsp turmeric powder
  • 1tsp cumin powder
  • 1tsp coriander powder
  • 1tsp garam masala powder
  • 1large onionfinely chopped
  • Oil for cooking
  • Salt to taste
Recipe Notes

For the chicken marinade

  1. In a blender or grinder, add the ginger garlic paste, coriander leaves, mint leaves and green chilies, and grind to a smooth paste.
  2. Put the chicken in a large bowl, and add to it the ground coriander paste, and 4 tsp of yogurt. Add salt to taste and mix thoroughly so that all of the chicken is coated evenly in the marinade. Marinate and leave to rest for at least half an hour in the fridge.
  3. Heat oil in a kadhai or pan. When the oil is hot, add the onions and saute until translucent.
  4. Add the turmeric, cumin and coriander powder and mix well.
  5. Add the marinated chicken along with the coriander yogurt chutney paste.
  6. Season with salt and mix everything well, put the lid on and cook until the water from the yogurt separates.
  7. Add the garam masala and salt as to the curry and mix.
  8. Cook until the chicken is tender for another 15 mins or so and the curry thickens a little. Add water if you would like a runny curry.
  9. Serve with hot rotis and raita and enjoy your curry night.