Simple Indian Coriander (Cilantro) Chicken Curry

Cilantro Chicken Curry on plate with chopped tomatoes

 

 

Cilantro Chicken Curry on plate with chopped tomatoes

 

Coriander chicken curry is one of those easy Indian curries that you can make practically anywhere.  You don’t need a lot of different spices to make it, nor a lot of time in the kitchen. All you need in a lot of fresh cilantro/coriander, chicken, ginger, garlic, and a touch of yogurt.

 

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 or you can take your time with it and roast the chicken instead.  Since I am a bit weary of all pressure cookers and their explosive nature, I  stick to the good old fashioned roasting method instead.

 

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. Toss the roasted meat into the coriander curry sauce and you’ll have a delicious curry in no time. Who knew Indian food could be so easy?

 

raw chicken tossed with ginger garlic paste in oven dish
Cut up the chicken and toss with melted butter, garlic ginger paste, salt and pepper.
cooked chicken in ginger garlic paste
Roast in the oven for 15-20 minutes or until chicken is thoroughly cooked.
cilantro and green chile sauce in pan
Puree coriander and green chili. Mix puree with chicken broth and cook in a non-stick frying pan over medium heat.
cooked cilantro and green chile sauce in pan
Cook until coriander mix has darkened, most of the moisture has evaporated and consistency has changed to a creamier texture.
yogurt and cilantro sauce cooking in pan
Add 2 heaping tablespoons of plain, non-sweetened yogurt, mix and cook for 1-2 min.
chicken tossed in cilantro curry sauce
Add the roasted chicken along with any juices leftover in the roasting pan. Stir together then add a dash of garam masala and season with salt and pepper to taste. Cook for 1-2 minutes, then take off the heat and serve with basmati rice or fluffy buttered naan.

 

Cilantro Chicken Curry on plate with chopped tomatoes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cilantro Chicken Curry on plate with chopped tomatoes

Simple Indian Coriander (Cilantro) Chicken Curry


  • Author: Spicepaw
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: Serves 2-3 1x

Description

Chicken roasted in ginger, garlic and butter then tossed in a creamy cilantro and green chili sauce. Perfect if you are craving curry and are in a hurry! #chicken #easymeals #healthy #easydinners #curry


Ingredients

Scale

2 chicken breasts

200 g (7 oz) of cilantro (coriander)

56 cloves of garlic

56 cm (22.5 in) of ginger

12 green chilies (again, this depends on spice preference)

A 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


Instructions

  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 the chicken is cooked.
  5. While chicken is cooking, wash and dry coriander. 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 coriander chili puree to a non-stick frying pan.  Add chicken broth, mix until it combines and then cook.
  7. When coriander 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 coriander mix with yogurt and cook for 1-2 minutes on medium heat.
  9. Add the 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!

Notes

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

  • Category: Main
  • Method: Roasting, Simmering
  • Cuisine: Indian

Keywords: easy chicken curry, cilantro, coriander, Indian, ginger, garlic, yogurt,

More recipes for those who love curry:

Aloo Palak (Pakistani Spinach Curry with Potatoes)

Authentic Restaurant Style Chicken Tikka Masala

Andy’s Restaurant Style Spicy Chicken Balti

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.