Cilantro Chicken Curry

Cilantro Chicken Curry 12

Cilantro Chicken Curry 9

Cilantro chicken curry is one of those easy, ‘can be made practically anywhere’ curries.  You don’t need a lot of different spices to make it, nor a lot of time in the kitchen.  This can be made in a pressure cooker in a matter of minutes with boneless chicken breasts – which is how I was initially taught to make it.  However, since I am a bit weary of all pressure cookers, these days I like to stick to good old fashioned roasting.

You can use any part of the chicken to make this-chicken breasts, drumsticks, thighs, you name it.  However, if you are in a hurry, just stick to cutting up some chicken breasts and throwing them in the oven with some ginger, garlic and butter. You’ll have a delicious curry in no time. Who knew Indian food could be so easy?

Cilantro Chicken Curry 8

Cilantro Chicken Curry

Yield: 3-4

Cilantro Chicken Curry


  • 2 chicken breasts
  • 200g (7oz) of cilantro (coriander)
  • 5-6 cloves of garlic
  • 5-6 cm (2-2.5 in) of ginger
  • 1-2 green chilies (again, this depends on spice preference)
  • Sprinkling of freshly ground black pepper
  • sea salt to taste (about 1/2 tsp - 1 tsp)
  • 2 tbsp butter (melted)
  • 2 tbsp plain, non-sweetened yogurt
  • 120 ml/4 oz of chicken broth
  • Garam masala powder


  1. Preheat oven to 220C/450F.
  2. Peel ginger and garlic and puree it together in a food processor or blender to form a paste.
  3. Cut chicken breast into bite sized chunks about 1 in/ 2 cm cubed.  Toss with melted butter, ginger garlic paste, salt and pepper.
  4. Cook in the oven at 220C/450F for 15-20 minutes until chicken is cooked.
  5. While chicken is cooking, wash and dry cilantro. Coarsely chop and put in a blender along with green chili to form a puree.  Add a little water if you are having trouble blending the mixture.
  6. Over medium heat, add cilantro chili puree to a non-stick frying pan.  Add chicken broth, mix until it combines and then cook.
  7. When cilantro has darkened, most of the water has evaporated and the consistency has changed to a creamier texture, add 2 heaping tablespoons on yogurt.
  8. Stir together cilantro mix with yogurt and cook for 1-2 minutes on medium heat.
  9. Add roasted chicken along with any juices leftover from the roasting pan.  Gently mix the curry mixture over the chicken and cook for 1-2 minutes.
  10. Add a sprinkling of garam masala and mix in the spice.
  11. Season with salt and pepper to taste.  You will need anywhere from 1/2 tsp -1 tsp of sea salt.  Start off with small amounts of salt and work your way up until curry is seasoned to your liking.
  12. Serve with basmati rice and a veg.  Enjoy!
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