Try this coconut chicken curry, then check out our chicken korma, butter chicken, chicken tikka masala and more chicken curry recipes.


  • 3cm piece root ginger, peeled and roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 green chilli, roughly chopped
  • 2 onions, roughly chopped
  • olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 8 chicken thigh fillets, cut into quarters
  • 400ml tin coconut milk
  • 1 small bunch coriander, chopped

lemon rice

  • 1 lemon, zested and juiced
  • olive oil
  • 3 cardamom pods, bashed
  • 300g basmati rice


  • STEP 1

    Put the ginger, garlic, green chilli, onion and ½ tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).

  • STEP 2

    Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.

  • STEP 3

    To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.


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