Green Chicken Curry

This recipe makes good use of your store cupboard! Not particularly spicy but full of flavour, you can use chicken breast like I have or boneless thighs instead. If you don't have all the spices don't worry just use your favourite curry powder & it will taste just as good! I have used 2 chicken breasts sliced fairly thinly which should be enough for 4 but it will depend on the size.


Serves 4 Approx 90p per serving


Prep time 20 minutes Marinting time 3-4 hours (or overnight)

Cooking time 25 minutes




For the marinade:

  • 1 pack fresh Coriander
  • 1/2 pack fresh Mint
  • 2-3 garlic cloves- crushed
  • 250 ml plain yoghurt
  • 1&1/2 tsp Garam Masala
  • 1/2 tsp ground Cumin
  • 1/2 tsp ground Turmeric
  • 1 tsp ground ginger
  • Salt & Pepper

To make the curry:

  • 1 onion- chopped
  • 2 chicken breasts- sliced into strips (use more if chicken breasts are small)
  • 1-2 garlic cloves- crushed
  • 1 tsp Garam Masala
  • 250 ml chicken stock
  • 1 tbsp tomato puree

To make the marinade put the fresh herbs into a blender or mini chopper & blitz for about 20 seconds.

Add the rest of marinade ingredients & blitz again until combined.

Put the chicken into a shallow dish. Pour over the marinade & stir so that the chicken get completely coated.

Cover with cling film & place in the fridge for 3-4 hours or overnight.

To make the curry place a large frying pan over medium heat & add 1 tbsp of oil.

Cook the onion until soft then add the garlic, Garam Masala & tomato puree. Cook for 5 minutes.

Pour in the stock, remove the chicken from the marinade using a fork or tongs & add it to the pan. Stir & simmer for 15 minutes.

Add the remaining marinade, stir well & cook for another 5 minutes.

Serve with rice &/or naan.

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