This is a tasty and easy curry to make. It’s a good one for the work week as it can be made in less than 30 minutes after work. The flavour combo is bright and spicy which I do like in a curry.
For added flavour and a bit more sauce, try adding about 250ml of my fragrant stock.
I prefer to use a lot more chilli but I have toned it down here as my daughters aren’t all that keen on spicy hot food. You could easily add more or less to taste.
I like to serve coriander and coconut chicken curry with homemade naans. My stovetop recipe is here. If time is an issue, just serve it with white rice or a crusty loaf of French bread.
International & UK Orders
- 1 large bunch coriander
- 2 tablespoons garlic and ginger paste
- 2 green chillies - finely chopped
- 400ml can coconut milk
- 2 tablespoons vegetable oil
- 8 skinless chicken thighs
- 250ml fragrant stock (optional) Recipe link above
- 1 medium onion, finely chopped
- 3 cloves
- 1 two inch piece cinnamon stick
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Juice of two limes
- Salt and pepper to taste
- Place the fresh coriander, garlic and ginger paste, chillies and coconut milk in a blender and blend until smooth. Set aside.
- Heat the oil in a large saucepan.
- When hot, toss in the cloves and cinnamon stick and allow to sizzle for about 30 seconds.
- Now add the chopped onion and fry until the onion is soft and translucent.
- Sprinkle in the cumin, coriander powder and garam masala and mix it all up well.
- Add the chicken pieces and fry for about a minute before adding the coriander/coconut paste.
- Reduce heat slightly and simmer until the chicken is cooked through. It should take about 10 minutes.
- Season with salt and pepper to taste and a good squeeze or three of lime juice.
- Note: I added fragrant stock to mine as we like our curries with a little more sauce. The fragrant stock adds a lot of nice flavour too. If you prefer a thicker sauce, leave it out.