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Coriander chicken


A creamy and fragrant Thai curry

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Rate this recipe 3.3/5 (149 Votes)


  • 500g chicken breast
  • 1 onion
  • 200g mushrooms
  • 1 green bell pepper
  • 400ml coconut milk
  • 2 cloves garlic
  • tbsp fresh parsley
  • handful of fresh coriander
  • 2tsp ground coriander
  • 3tsp chopped fresh ginger
  • 1tsp dried chilli flakes
  • 1tsp cracked black pepper


servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

Finely chop the onion and garlic and fry, using a tsp of vegetable oil or oil spray.

Step 2

Chop the chicken into 1 inch pieces and add to the onions, fry until the meat is sealed.

Step 3

Deseed the green bell pepper slice into strips and add to the chicken. Fry the mixture for 2 minutes on a medium heat.

Step 4

Slice the mushrooms and add to the pan. Add the ground coriander, ginger, chilli flakes and black pepper. Stir well and cook for 2 further minutes.

Step 5

Add the coconut milk, mix well and cover. Cook on a low heat for 5 minutes.

Step 6

Finely chop the fresh coriander and parsley and add to the pot, mix well and cover. Cook on a low heat for 10 minutes.

Step 7

Check the chicken is thoroughly cooked and serve on a bed of fragrant rice.

Light coconut milk works equally as well as the full fat variety.

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