Coriander chicken curry

Enjoy a spicy meal with Merrilees Parker's simple yet deliciously tasty, creamy chicken curry, served with rice
By Merrilees Parker
Coriander chicken curry
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 1-2 hrs marinating
  • Effort: easy



  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tsp salt
  • 250 ml Greek yogurt
  • 8 chicken thighs, organic boneless, cut into about 8 pieces each
  • 3 tbsp mustard oil, or other vegetable oil
  • 1 tsp mustard seeds
  • 2 green chillies, de-seeded and finely chopped
  • 115 g fresh coriander, chopped (plus a few sprigs for garnish)
  • 1 tsp fine salt
  • 1 tsp sugar
  • 150 g single cream
  • 1 packets steamed rice, to serve


1. Place the garam masala, ground coriander, salt and Greek yoghurt in a bowl. Mix thoroughly and then add the chicken pieces.

2. Cover and marinate for 1-2 hours or preferably overnight in the refrigerator.

3. Drain the chicken really well, reserving the marinade.

4. Heat the oil in a large wide non-stick frying pan. Add the mustard seeds and when they start to pop add the chillies and the chicken.

5. Fry over a really high heat until the chicken is nicely browned.

6. Pour in the reserved marinade and stir really well. Next add the coriander, salt, sugar.

7. Cook for 2-3 minutes and slowly start adding the cream. Reduce the curry to a gentle simmer.

8. The curry is ready when the sauce is reduced and thickened.

9. Garnish with coriander sprigs and serve with steamed rice.

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