This flavoursome Indian curry, packed with fresh herbs and spices is tastier and healthier than a takeaway and is ready in 35 mins or the time it takes for delivery. Packed with plenty of spice – this chicken curry recipe uses chillies, cumin seeds and turmeric to give it a kick, while Greek-style yogurt to give it a lovely creaminess too. Try it this week instead of a takeaway and you’ll be converted!
Ingredients
- 100g (31⁄2oz) fresh coriander, including stalks, chopped
- 100g (31⁄2oz) fresh fenugreek leaves, chopped
- 6 spring onions, chopped, plus more to garnish
- 4 garlic cloves, chopped
- 2tsp chopped fresh root ginger
- 5 fresh hot green chillies, chopped
- 1tsp cumin seeds
- 30g (1oz) butter
- 3tbsp Greek-style yogurt
- 4 skinless chicken breast fillets, diced
- 1tsp garam masala
- 1tsp ground turmeric
- 1tsp salt
- 2tbsp single cream
- 200g (7oz) peeled and de-veined cooked king prawns
WEIGHT CONVERTER
Method
- To make this chicken curry, put the fresh coriander, fenugreek, spring onions, garlic, ginger and chillies in a blender and whizz to a purée.
- In a large saucepan over a medium heat, dry-toast the cumin seeds, stirring, for a couple of mins until they become aromatic, then add the butter. Once the butter has melted, tip in the herb purée and 1 tbsp of the yogurt and continue cooking until the fat separates and starts to float on top.
- Add the chicken, garam marsala, turmeric and salt. Stir in the remaining yogurt and the cream and simmer gently for 12 mins.
- Lastly, add the prawns and cook for a further 2–3 mins until the prawns are just heated through.
- Serve sprinkled with chopped spring onions.
Top Tip for making Indian green chicken curry
Fenugreek leaves add a slightly bitter taste to this curry. You'll find them in speciality Indian food stores but you can leave them out if you can't find them
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Murg Makhani
Rich and creamy butter chicken, or Murg Makhani, is a delicious Indian recipe that's a real crowd pleaser. The perfect takeaway alternative. This serves 6
By GoodtoKnow Published
-
Beef tikka masala
This beef tikka masala recipe comes from a 1930s issue of Women's Weekly - and it's still a favourite. It's been updated slightly to reflect the ingredients that are available in supermarkets today.
By Octavia Lillywhite Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published
-
The most unpopular Christmas dinner item revealed, and surprisingly it’s not sprouts
But do you agree with what's been ranked the most unpopular Christmas dinner item?
By Selina Maycock Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published