Herby chicken curry

Herby chicken curry

I Love Curry
Jonathan Gregson

There are many recipes for cooking meats with green herbs in India, this is from the north. Other cooks would add tomatoes and, in the south, they would add fresh coconut or coconut milk as well, so you can change this recipe to reflect your food mood. I find I have started thinking about dishes as being masculine or feminine in nature. This dish has a soft edge, with a perfume of fresh herbs and a delicacy of flavour I feel is rounded and feminine. Men, do not be put off! It might not be robust but is still delicious when you want a light curry. Serve with Chapati or Paratha, or rice.

For the chicken curry


Quantity Ingredient
5 tablespoons vegetable oil
1 onion, sliced
1 bay leaf
700g small chicken, skinned and jointed
1 good teaspoon garam masala, or to taste
1 teaspoon ground cumin
1 tablespoon sour cream, or to taste

For the spice paste

Quantity Ingredient
100g fresh coriander leaves and stems, washed
1-2 green chillies, stalk removed, or to taste
40g mint leaves, washed
5 large garlic cloves
10g fresh root ginger, peeled weight
2 teaspoons ground coriander
3 tablespoons cashew nuts
3 tablespoons lemon juice, or to taste
1 good teaspoon salt, or to taste


  1. Heat 4 tbsp of the oil in a large, non-stick saucepan. Add the onion and cook until well browned. Place all the ingredients for the spice paste into a blender, add the onions and their oil and blend to a fine paste.
  2. Heat the remaining oil in the pan, add the bay leaf and follow after five seconds with the spice paste and chicken joints. Cook, stirring, over a moderate flame for eight to 10 minutes, making sure the paste does not stick to the base of the pan. If it does, add a splash of hot water from the kettle.
  3. Now pour in enough water to cover the chicken by half. Bring to a boil, then cover and place over a low heat until the chicken is cooked through. It should take 20–25 minutes, depending on the size of the chicken joints, and there should be plenty of gorgeous creamy green gravy. If it seems watery, uncover and cook off some of the extra liquid over a high heat, stirring often.
  4. Stir in the garam masala, ground cumin and sour cream; taste. This is when you can balance the dish to perfection by adjusting the salt, lemon juice, garam masala, chilli, or sour cream, as you prefer.
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