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Chicken Curry With Mint, Coriander And Yoghurt

  • 35-40 minutes
  • 4-5
Chicken Curry With Mint, Coriander And Yoghurt

Quick, simple, mild and tasty, this easy curry has all the makings of being a good standby recipe for family meals or for entertaining when it can be jazzed up with the addition of toasted cashews and served with basmati pilaf and a fresh mango chutney.


  • 2-4 tblsp oil
  • 1 tsp cumin seeds
  • 1½ tsp coriander seeds, crushed
  • 1 onion, peeled and thinly sliced
  • 3 tsp minced garlic
  • 1 tblsp minced or sliced fresh ginger
  • 1 green chilli, deseeded and finely sliced
  • 500-750 grams skinless, boneless chicken pieces, cut into 3-4cm cubes
  • ½ tsp ground coriander
  • 1 tsp garam masala
  • 1 cup natural thick unsweetened yoghurt
  • 1 cup chicken stock
  • ¼-½ cup chopped fresh coriander
  • ¼-½ cup chopped mint


  1. Heat the oil in a large heavy-based saucepan and add the cumin and coriander seeds. When they begin to crackle add the onion and garlic and cook for 3-4 minutes.
  2. Add the ginger, chilli, chicken pieces, ground coriander, garam masala, and cook a further 3-4 minutes.
  3. Add the yoghurt, chicken stock, cover and simmer very gently for 10-12 minutes until the chicken is cooked. Stir in the herbs just before serving and garnish with toasted cashew nuts.

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