Lemony chicken and coriander

    45 min

    I wanted to cook something different with chicken and this turned out to be a really tasty and healthy meal. Everyone I make it for loves it. Serve with basmati rice and I like a naan bread to soak up the sauce.


    Sussex, England, UK
    2 people made this

    Serves: 2 

    • 1 (5cm) piece root ginger, peeled
    • 6 tablespoons vegetable oil
    • 1kg (2.5 lbs) chicken breasts
    • 3 to 5 cloves garlic, minced
    • 1/2 fresh green chilli, or to taste
    • 1/2 teaspoon Cayenne pepper
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1/2 teaspoon ground turmeric, or to taste
    • 1 large bunch fresh coriander leaves, chopped
    • 1 teaspoon garam masala (optional)
    • 150ml water or chicken stock
    • 2 tablespoons lemon juice, or to taste
    • 1/2 teaspoon sea salt or rock salt

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Put ginger and 4 tablespoons of water into a blender and reduce to a paste.
    2. Heat the oil in a pan and brown the chicken all over. Put the browned chicken to one side.
    3. Put the garlic into the pan until lightly browned.
    4. Add the chopped chilli, spices, ginger paste, chopped coriander leaves and the browned chicken. If you like a bit of a kick to it you can add the garam masala.
    5. Add 1/4 pint of water or chicken stock (optional) and the lemon juice.
    6. Cover the pan and simmer medium high heat for 15 minutes. Then turn chicken over and cook for a further 15 minutes. Season with salt and pepper.
    7. It will not hurt if you cook the chicken longer, as you can remove the lid and reduce the juice to your liking.


    You could also serve with natural yoghurt.

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    Please check all your quantities in this recipe. I cannot believe you mean 1 kg of chicken for 2 people , so is everything else wrong too!  -  08 Jan 2014