Coriander chicken curry

Name: Coriander chicken curry
Total time: 25 min
Yield: serves 4
Ingredients: onion 1 small, roughly chopped; ginger a thumb-sized piece, roughly chopped; garlic 2 cloves, chopped; green chilli 1-2, chopped; coriander 25g, keep a few leaves back as a garnish; coconut oil 2 tsp; chicken breasts 4, cut into bite-sized pieces; ground coriander 2 tsp; ground cumin 2 tsp; fat-free natural yogurt 100g; lemon 1/2, juiced; steamed basmati rice

25 minutes
serves 4
Easy

Try our coriander chicken curry, it's low in calories and gluten free. This easy recipe is a perfect family midweek meal and it's ready in under 30 minutes

August 1, 2017 at 1:30 pm

*This recipe is gluten-free according to industry standards

Ingredients

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

To serve

steamed basmati rice

Method

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.