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

*This recipe is gluten-free according to industry standards


  • 1 small onion, roughly chopped
  • a thumb-sized piece ginger, roughly chopped
  • 2 cloves garlic, chopped
  • 1-2 green chilli, chopped
  • 25g coriander, keep a few leaves back as a garnish
  • 2 tsp coconut oil
  • 4 chicken breasts, cut into bite-sized pieces
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 100g fat-free natural yogurt
  • 1/2 lemon, juiced

To serve

  • steamed basmati rice


  • STEP 1

    Put the onion, ginger, garlic, chilli and fresh coriander with 2 tbsp of water in a food processor and whizz to a purée.

  • STEP 2

    Heat the coconut oil in a frying pan over a medium heat.

  • STEP 3

    Season the chicken and fry for 4-5 minutes until browned.

  • STEP 4

    Turn the heat to low, add the spices and cook for 2 minutes.

  • STEP 5

    Tip the onion purée into the pan and fry for 2-3 minutes.

  • STEP 6

    Add 150ml of water, and simmer for 15 minutes until the chicken is cooked through.

  • STEP 7

    Stir through the yogurt and lemon juice, and serve with a few coriander leaves sprinkled on top and some steamed rice.

Want to know how to make chicken curry? Check out our best chicken curry recipes

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