Green Chicken Curry

This fragrant and fiery curry has really been a labour of love, where I have tweaked it so many times until I've finally got the perfect balance of flavours together to celebrate my love of chicken and coriander. 

Coriander is definitely a marmite herb - you either love it or hate it, I absolutely love it and it is wonderful to make it the star of the show than usually hiding its talents away as a garnish. 

This curry is really healthy and is such a great way to have a filling and scrummy dinner (and to go for second helpings) without feeling guilty about it!


  • 500 g of skinned chicken breast, chopped into large portions

  • A good glug of coconut or vegetable oil

  • Two sprigs of curry leaves (torn up into pieces)

  • 1 teaspoon of fenugreek seeds

  • 1/2 teaspoon of mustard seeds

  • 1/2 teaspoon of fennel seeds

  • 1/2 finely chopped onion

  • 5 cardomoms and 4 cloves crushed

  • 2 teaspoons of garlic and ginger paste

  • 3 heaped tablespoons of coriander and chilli

  • 1/2 teaspoon of tumeric

  • 1 tablespoon of curry powder for fish and veg

  • 2-3 cups of cold water

  • 1 heaped tablespoon of coconut powder

  • 1/2 teaspoon of salt to taste

On a medium heat, heat up the oil and then add the onion, curry leaves, fenugreek, mustard seeds, fennel seeds and lastly garlic and ginger paste. Allow these to soak up the heat and sizzle till they turn a pale brown colour. Then add in your chicken and keep turning them over to brown evenly.

Once the chicken has browned, add in the coriander and chilli paste, tumeric, curry powder, cardomoms and cloves and salt. Reduce the heat to low and evenly coat the chicken in these spices and continuing stirring to ensure they don't stick to the bottom of the pan.

Then turn the heat up to high and add in 2-3 cups of cold water. Let the chicken cook for about 10 minutes on a high flame and another 10 minutes on a medium-high flame. 

Once the curry has thickened and the chicken is cooked, have a taste and add more salt if needed. Then add in the coconut powder and cook for a further 1-2 mins on a low heat.

That's that! I've enjoyed mine with some stir fried green beans and fluffy basmati rice! :)