Cilantro Chicken Curry on plate with chopped tomatoes

Cilantro Chicken Curry

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


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



  • 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)
  • 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!


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

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