Zesty lime, coriander and coconut chicken curry

Zesty lime, coriander and coconut chicken curry
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

This take on a Thai green chicken curry can be whipped up in just 30 minutes. It only requires one green chilli so is great for people who don’t like overly spicy food.

Or for something a little bit different, try our red Thai chicken curry instead.

Nutrition: per serving

Calories
607kcals
Fat
17.6g (8.1g saturated)
Protein
39.2g
Carbohydrates
71.7g (4g sugars)
Fibre
2.7g
Salt
0.5g
Calories
607kcals
Fat
17.6g (8.1g saturated)
Protein
39.2g
Carbohydrates
71.7g (4g sugars)
Fibre
2.7g
Salt
0.5g

Ingredients

  • 1 tbsp vegetable oil
  • 8 free-range chicken thighs, preferably on the bone and skin-on
  • 1 large onion, halved and finely sliced
  • 2 tsp cumin seeds
  • 250g basmati rice
  • 100g watercress
  • 50g bunch fresh coriander
  • 1 green chilli, deseeded and chopped
  • Pared zest and juice 2 limes
  • 400ml tin light coconut milk
  • 8-10 dried curry leaves (from the spice section of large supermarkets)

Method

  1. Heat the oil in a shallow casserole over a medium heat, then brown the chicken thighs in 2 batches until golden on both sides. Set aside.
  2. Turn the heat down slightly, then cook the onion in the chicken fat in the casserole for 5 minutes until softened and starting to colour. Add the cumin seeds, mix well and cook for 1 minute. Return the chicken to the casserole along with 200ml water, then bring to the boil. Turn down the heat and simmer gently, uncovered, for 15 minutes.
  3. Meanwhile, cook the rice according to the pack instructions.
  4. Put the watercress, coriander (leaves and stalks), most of the chilli and the lime zest and juice in a blender or mini-chopper with 60ml water and blend until smooth. (If you don’t have one of these gadgets, chop the ingredients as finely as possible by hand, bash in a pestle and mortar until fairly smooth, then stir in the water.)
  5. Add the coconut milk and curry leaves to the casserole, stir and simmer gently for 5 minutes. Pierce the chicken pieces to the bone with a sharp knife to check there are no pink juices and the meat is cooked through, then season to taste. Stir half the coriander sauce through the casserole and drizzle the rest over. Sprinkle over the remaining chilli and serve with the rice.

delicious. tips

  1. This is a mild curry that’s light, aromatic in flavour and only uses one chilli, so it’s great for people who don’t like overly spicy food.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
delicious. October

Rate & review

Rate

3.1 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.1 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

October delicious.