Chicken With Coriander


Chicken with coriander has to be one of my favourite cuisines! No, not chicken with coriander, but chicken WITH coriander. That’s how I eat it. It’s cheap, tasty and really filling. We need a little bit of spice in our lives sometimes and this gives the perfect balance of adventurous flavours without being overly hot so that you can enjoy the great taste even if you don’t like spicy food.

Coriander Chicken

Coriander Chicken

An inviting chicken curry recipe with coriander as the key. The fragrant coriander chicken curry dish can be made extra hot with a scattering of green chilli.


If the holy trinity of most curries is ginger, garlic and chilli, then coriander has to be a close fourth. There are few curries not improved by it and, in this dish, it takes centre stage with superb results. This is actually very good without any spices at all, but I do like to sprinkle in some garam masala at the end. You can miss it out, or just use a ready-made garam masala instead. 


For the garam masala:
1cmpiece of cinnamon stick
1 tspblack peppercorns
Seeds from 2 tsp green cardamom pods
1black cardamom pod
1 tspcoriander seeds
½ tspfennel seeds
½ tspcloves
½ tspturmeric
1bay leaf (if you can’t find a cinnamon leaf which is preferable)
For the chicken and marinade:
8bone-in skinless chicken thighs
5cmpiece of root ginger, chopped
6garlic cloves, chopped
Juice of ½ lemon or lime
1 tspsea salt
For the sauce:
Large bunchof coriander (reserve some leaves for garnish)
3green chillies, deseeded if you like
For the rest:
2 tbspolive oil or ghee
200mlnatural yogurt
Green chillies, sliced, to serve (optional)

Essential kit

You will need a spice grinder or coffee grinder kept for the purpose and a blender.


Grind together all the ingredients for the garam masala, in a spice grinder or coffee grinder kept for the purpose.

Cut slashes at intervals in the chicken thighs. Blitz together the ginger, garlic, lemon or lime juice and sea salt with a little extra water until you have a smooth paste. Rub this into the chicken, then cover and leave to marinate in the fridge for at least one hour, preferably overnight.

For the sauce, blitz together the tomato, coriander and chillies with a little water and some seasoning until smooth. Add all of the spice mix, if using.

When you are ready to cook, heat the oil in a large frying pan. Brush the marinade from the chicken and pat dry. Fry the chicken until browned on all sides, this should take around 10 minutes. Pour over the sauce and continue to cook for 10 minutes more over a medium-low heat. Stir regularly. When the sauce is cooked, it will separate from the oil.

Stir in the yogurt and cover. Simmer for a further 10 minutes over a very low heat until the chicken is tender and completely cooked through. Sprinkle with the reserved coriander leaves and a few slices of green chilli for extra heat, if you want it.

Coriander Chicken and Rice Is Perfect for Meal Prep Lunches

Coriander Chicken and Rice

Active Time

40 Mins

Total Time

40 Mins


Serves 4 (serving size: about 1/2 cup chicken, 3/4 cup rice, 1 1/4 cups green beans, and 2 tbsp. yogurt sauce)

This dish is inspired by the savory street cart chicken and rice whose fragrance will lure you over from a block away. Though you can enjoy this lunch at room temperature, it tastes best reheated. Rest assured, the food holds up beautifully. Because everything is so nicely seasoned, it’s all just as flavorful after 3 days. When making the recipe, be sure to get the rice going first; as it cooks, the rest of the meal will come together.


  • 2 tablespoons olive oil, divided
  • 1 cup uncooked brown basmati rice
  • 3/8 teaspoon ground turmeric
  • 2 cups unsalted chicken stock
  • 1 teaspoon kosher salt, divided
  • 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 pound fresh green beans, trimmed
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, grated
  • Lemon wedges, for serving


Nutritional Information

  • Calories 409
  • Fat 14g
  • Satfat 3g
  • Unsatfat 9g
  • Protein 32g
  • Carbohydrate 42g
  • Fiber 5g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 671mg
  • Calcium 8% DV
  • Potassium 11% DV

How to Make It

Step 1

Heat 2 teaspoons oil in a medium saucepan over medium-high. Add rice and turmeric; sauté 1 minute. Add stock and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 40 minutes.

Step 2

Toss together chicken, coriander, garlic powder, cayenne, and 3/8 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken, stirring occasionally, until browned, about 12 minutes. Remove chicken. (Do not wipe skillet clean.)

Step 3

Add remaining 1 teaspoon oil to skillet. Add beans; cook, turning every 2 minutes, until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.

Step 4

Combine yogurt, lemon juice, and garlic. Serve sauce and lemon wedges with chicken, rice, and green beans.



I often, uncharitably, think that chicken breast fillet is the default choice of eating-averse fatphobes. I’m not sure I’ve ever looked down a restaurant menu and thought “Yes! That is just what I want.” But I find ready zest for this. The supercharged acidity of the lime does double duty, tenderising the meat beautifully and infusing it with fierce fragrance.

My plan of action – and one I recommend – is that you buy breasts with the skin still on. Remove the skin and fry it in a little oil for about five minutes each side, pressing down on it regularly, until it’s a dark gold, has rendered its fat (keep this schmaltz for eating on toast at another time) and is crisping up. Remove to a plate lined with kitchen roll: it will become completely crisp as it cools. Tear up some iceberg lettuce and dress it lightly before crumbling in shards of the crisp chicken skin.

For US cup measures, use the toggle at the top of the ingredients list.


Serves: 2


  • 2 x approx. 150g chicken breast fillets (preferably skin-on, see introduction)
  • finely grated zest and juice of 1 lime
  • 4 x 15ml tablespoons regular olive oil (plus 2 teaspoons more for frying)
  • ½ teaspoon sea salt flakes
  • 1 clove garlic (peeled and minced)
  • 2 x 15ml tablespoons finely chopped fresh coriander leaves


  • iceberg lettuces
  • avocados
  • chilli flakes


  1. Remove the skin from the chicken and set this aside for now.
  2. Cover a chopping board with cling film, though do not cut off the piece from the roll quite yet, and sit the chicken breasts on top, with space between them, then cover with more cling film and tear off from the roll. Using a rolling pin, press down on the meatier parts of the fillets, rolling them out a little, until each chicken breast is, as much as possible, of even thickness, though it’s always going to be a little thinner at the tip. The idea is not to bash the chicken until it’s a limp rag.
  3. Put the lime zest in a small bowl, cover with cling film and set aside. Unwrap and transfer the chicken breasts to a reusable freezer bag, or a shallow dish or container in which they will fit snugly, then add the lime juice along with the oil, sea salt flakes and garlic. Seal the bag well, give it a bit of a squidge to help it coat the chicken and leave to marinate, out of the fridge, for 15 minutes. While the chicken is marinating, you can be frying the chicken skins (see recipe introduction).
  4. When time’s up on the marinade, heat the 2 teaspoons of olive oil in a heavy-based frying pan. Take the chicken out of the bag or dish and shake off the marinade before frying over a medium-high heat for 2 minutes each side, then turn again and give an extra minute on each side, so that the chicken is bronzed on the outside and cooked through. Remove to a couple of waiting plates.
  5. Mix the lime zest and chopped coriander together and sprinkle on top. Serve, ideally, with the iceberg lettuce and chicken crackling and a splodge of avocado mashed with sea salt and chilli flakes.


The chicken can be marinated up to 6 hours ahead. Store in the fridge and remove 15 minutes before cooking. Refrigerate leftovers, within 2 hours of cooking, in an airtight container for up to 3 days. Eat cold.

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