Indian green chicken curry Recipe

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  • Healthy








10 min


25 min

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!


  • 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


  • 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.

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Top Tip

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