Coriander Chicken Curry

wellness coach


  • 2/3 cup chopped onion
  • 5 large garlic cloves
  • 2 tbsp chopped fresh ginger
  • 1 tbsp Madras curry powder
  • 1 tbsp cinnamon
  • 3/4 tsp dried crushed peeper
  • 1/2 cup chopped fresh coriander, divided
  • 6 chicken breast or thighs chopped into small pieces
  • 2 tbsp olive oil
  • 2 cups canned unsweetened coconut milk or use powder form and get 2 cups worth.
  • 2 cups of homemade chicken broth
  • 1/2 tsp turmeric
  • Wild rice to serve


  • Blend first 6 ingredients and 1/4 cup coriander in the food processor until you get a paste. Stopping frequently to scrape down the sides.
  • Rub the chicken pieces with the paste.
  • Heat the olive oil and saut√© the chicken till slightly brown.
  • Add the coconut milk, broth and turmeric.
  • Reduce the heat and cover .
  • Simmer for 30 min, until chicken is cooked through turning a few times.
  • Remove the chicken and put a side.
  • Increase the fire temperature and cook the sauce until it gets slightly thick, 4 min.
    Season with salt and return the chicken to the pot.
  • Place in serving dish and sprinkle remaining coriander on top.
  • Serve with your choice of rice. I served it with brown rice.