Coriander chicken curry

    35 min

    I've been using this quick curry recipe for twenty years and still have it most weeks! Can be ready in under 45 minutes.


    Sussex, England, UK
    21 people made this

    Serves: 4 

    • 4 portions chicken (on or off the bone)
    • 4 large onions, chopped
    • oil for frying
    • 1 teaspoon ground black pepper
    • 1 teaspoon chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric
    • 1 teaspoon ground coriander
    • 1 dessertspoon crushed fennel seeds
    • 1 large pinch mixed spice
    • 1 large pinch ground ginger
    • 1 generous dessertspoon smooth peanut butter
    • water
    • salt to taste

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. If using chicken on the bone, I tend to trim and par-cook to remove some of the fat. Otherwise start by frying the onions in oil until soft.
    2. Over a low heat, add the spices and gently fry until things start to stick. Remove from heat and stir in the peanut butter. Experiment with the spices to suit your own taste.
    3. If using chicken breasts, cut into generous chunks and add to the pan now. Mix over a low heat, adding a little water as you go - the sauce needs to be served 'thick', so don't add too much or you'll be waiting a long time for it to reduce. If using chicken on-the-bone, add to the sauce now.
    4. The dish can simmer on the hob or in the oven - just keep an eye on the sauce drying-out too much. In the time it takes to boil some water and cook the rice, the dish is ready. However, I leave a little longer when using chicken on-the-bone to ensure it is tender.
    5. Season with salt to taste and serve.


    After years of making with chicken breast, I'm now favouring chicken on-the-bone for the extra flavour it gives.

    Serving suggestions:

    I serve this rich dish with American long-grain rice. A squirt of lemon juice to the sauce before serving is optional and chopped fresh coriander if you're trying to impress!

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    Reviews in English (2)


    i made this and it was lovely thankyou  -  18 Apr 2013


    It's very tasty but without adding stock it was far too bland even with all the spices. The peanut butter was an unusual twist but we both enjoyed the flavour. Normally I would use passata, tinned tomatoes or even puree which flavour a dish but without these as I have said I did add stock which is pretty unheard of in authentic Indian dishes. On the mega plus side it is incredibly easy to make and sure tweak the spices to taste. I added a few green chillis to hot it up for our personal taste.  -  22 Apr 2018