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Easy Chicken Curry With Chilli and Coriander

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Chicken curry

One pot… That’s all you need to make this easy chicken curry from scratch.


Of all the curries I have made over the years for my wife, this one pot, easy chicken curry is her favourite.

She isn’t a big spicy food fan but I use a small amount of super spicy Mr Naga pickle in this recipe. I love the flavour of the pickle and when used sparingly, you get the delicious flavour without the kick.

Make this easy chicken curry your own.

You don’t need Mr Naga to make this delicious and simple curry. As mentioned above, I used a very small amount, so we could enjoy the flavour without all the intense heat.

When making it for spicy food fans, I add a lot more and the recipe becomes what is often referred to as a naga chicken curry. I love that too but wouldn’t think of serving it to my wife. That wouldn’t be a good idea.

The main reason I use Mr Naga is for it’s flavour and ease. You could use the fresh chopped chilies of your choice. For example, green bird’s eye chillie, finely chopped are excellent in this easy chicken curry.

Chillies are quite seasonal so their heat varies greatly. That is another reason you might like to try the famous Pickle.

By the way, I am in no way affiliated with the brand. I’m just sharing what I know. You can pick some up at most Asian grocers and online.

The time to check this curry for flavour is when you make the marinade and of course before you add the chicken. Add more or less of the ingredients you like or dislike.

Use this easy chicken curry recipe as a guide but please feel free to adjust.

Mr Naga adds a fresh and very hot punch so be careful!

Mr Naga adds a fresh and very hot punch so be careful!

I am a big fan of cooking in earthenware pots. It’s how it’s often done in India so I’ve picked up quite a few. In might just be me, but I think the flavour of the dish is better for it too.

You could of course just use a good saucepan or wok.

This curry is so easy!

I simply marinated 1500g of chicken thighs in the below marinade for a day and then poured it all into the pot to cook for an hour and a half. That’s it. You could actually go watch TV while it’s cooking because there is nothing to do.

Chicken curry

All done!

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If you like the look of this chicken curry, you might also like to try the following:

Sri Lankan Black Pepper Chicken Curry
Chicken Curry with Coconut Milk
Simple Chicken Curry (no coconut in this one but you can add coconut milk to taste.)
Chicken Drumstick Curry

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Yield: 4 - 6

Mild Naga Chilli and Coriander Chicken Curry

Mild Naga Chilli and Coriander Chicken Curry
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes


  • 1.5kg skinned chicken thighs - make three shallow slits in each thigh
  • Juice of two limes
  • Salt to taste
  • 500g plain natural yogurt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon Mr Naga chilli paste or 2 chopped green chillies
  • 1 onion - sliced
  • 3 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 large bunch chopped fresh coriander - stems and leaves


  1. Pre-heat your oven to 230c.
  2. Squeeze the lime juice all over the chicken pieces and sprinkle with about a teaspoon flaky salt.
  3. Set aside while you make your marinade.
  4. Place the rest of the ingredients in a blender and blend until very smooth.
  5. Pour the marinade over the chicken and rub it into the flesh.
  6. Allow to marinate for at least two hours or up to 48 hours. The longer the better.
  7. When ready to cook, pour the chicken and marinade into a lidded sauce pan. If using the home tandoor clay pot, soak it in water for 15 minutes first.
  8. Place the pot/sauces pan in the oven covered and cook for 1 hour and 15 minutes. Remove from the oven and give it all a good stir and then cook for a further 20 minutes uncovered.
  9. Serve with white rice.

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Chicken curry

Ready for the oven.

Chicken curry

Chicken cooked this way is so nice!

Real CBD Oil

Tuesday 24th of October 2017

Fantastic blog you have here but I was wondering if you knew of any community forums that cover the same topics talked about in this article? I'd really like to be a part of group where I can get suggestions from other knowledgeable people that share the same interest. If you have any suggestions, please let me know. Thank you!

Indian restaurant

Thursday 20th of March 2014

It looks a bit watery for my taste, but otherwise it might be a good Indian curry. Will try it.

Dan Toombs

Thursday 27th of March 2014

It wasn't very watery but you could always use less. Hope you like the recipe.


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