Using this versatile chutney made from fresh cilantro leaves, coconut and mint leaves and a kick of green chilli, make this authentic chicken curry which can be made in two stages. You can make the cilantro chutney in advance and store in fridge for up to 5 days and make up the base of this chicken curry when ready to cook. Or you can cook up the base with the cilantro chutney and add raw chicken and simmer until cooked. A great little dish to have for a desk lunch with either plain basmati rice or naan bread. Also a pretty awesome topping for a jacket potato. A fantastic layer in you lunch tiffin too ! —Sumayya Usmani
small cinnamon stick
coriander seeds / cilantro seeds
red onion, chopped finely
garlic clove, chopped finely
1 inch pieces
chicken breasts cut into 1 inch pieceschio and
Greek full fat yogurt
bunch cilantro leaves
In This Recipe
Heat the oil in a saucepan and once hot, add the cinnamon, star anise, cumin and coriander seeds. Once they begin to splutter, add onions, ginger and garlic. Cook until light brown.
Turn heat down and add chicken a seal. While doing this, add mint, turmeric, full fat yogurt, cilantro and green chilli in a blender and blend until a smooth paste.
Add this to sealed chicken and stir fry for 5 minutes, turn down heat, cover pan and cook until the oil rises to the top of the curry and you're left with a thick sauce / curry and the chicken is cooked though, this should take about 15-20 minutes. Serve hot with rice.
Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.