Green Chicken Curry Over Cilantro Lime Basmati Rice

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “one colour”. Obviously I decided to go green on this one and I am really glad I did. I can honestly say though that I have never cooked with so much cilantro than I did with this dish. That being said this was delicious and I am not even a huge fan of chicken. I did feel that I used too much broth and if I used less, the cook time would have been a lot shorter but it still came out amazing. This came out plenty hot so hot heads should be ok but if you cannot handle heat, reduce whatever hot chili powder you use or omit it all together.

A** Blood is a home made chili powder that I make out of ghost chilis (

  • Servings: 6-serving
  • Difficulty: easy
  • Print


  • Cuisine: indian
  • Course: main course
  • Cooking Time: 75 mins


Green Chicken Curry
1 1/2 Cups Cilantro Leaves , chopped (about 1 1/2 bunches)
1 1/2 Cups Mint Leaves , chopped (about 3 small bunches)
1 Red Onion
7 Cloves Garlic
1 1/2 Inchs Piece of Ginger
to taste Kosher salt
to taste Freshly ground Black Pepper
1 1/2 Cups Chicken Broth
2 Tablespoons Olive Oil
2 Shallots
2 teaspoons Ground Cumin
1 teaspoon Heaping Ground Coriander
1 teaspoon Garam Masala
1/2 teaspoon Heaping Turmeric
1/2 teaspoon A** Blood
1 3/4 lb Boneless , Skinless Chicken Thighs
1/2 teaspoon Malt Vinegar
1/4 Cup Greek Yogurt  , plain  
Cilantro Lime Basmati Rice
2 Cups Uncooked Basmati Rice
3 Cups Chicken Broth
1 Bunch Cilantro
1 Lime
1 Tablespoon Olive Oil


  1. Chop the cilantro, mint, and red onion. Peel the garlic. Peel and grate the ginger. Add the cilantro, mint, red onion, garlic, ginger, salt, and pepper in a food processor or blender. Puree on high until smooth. You want the consistency of a thick paste, if it is too thick, add some chicken broth but I did not need to add any. Set aside
  2. In a deep skillet heat the olive oil over medium heat until shimmering.
  3. Meanwhile, slice the shallots.
  4. Add the shallots to the olive and cook until golden brown (5 – 7 minutes), stirring often.
  5. Add the coriander, garam masala, turmeric, and A** Blood and toast for about 1 minute.
  6. Pour the masala mixture into the skillet and cook, stirring occasionally. Cook until it deepens in colour and you see droplets of oil on the surface ( 7 – 10 minutes).
  7. Meanwhile, chop up the chicken. Add the chicken and stir, making sure every piece is coated in the masala.
  8. Continue to cook for 5 minutes, stirring occasionally.
  9. Add enough chicken broth to cover the chicken (about 1 – 1 1/2 Cups) and add the vinegar.
  10. Bring the whole dish to a boil and then reduce the heat and simmer until the chicken is tender and the sauce has thickened (30 – 40 minutes).
  11. Meanwhile, prepare the rice. Combine 2 cups of uncooked rice and 3 cups of chicken broth into a medium pot and cover.
  12. Bring the rice to a boil over high heat, reduce the heat to low, and simmer for 20 minutes or until all of the chicken broth is absorbed.
  13. While the rice is cooking, prepare the cilantro lime mix. Rinse and roughly chop the cilantro.
  14. In a food processor or blender, combine the zest of a lime, the juice of a lime, 1 tablespoon of oil, and cilantro. Puree on high until smooth.
  15. When the rice is finished cooking, remove the lid, pour in the cilantro lime mixture, fluff with fork, and stir the rice gently. Cover and let stand for 5 – 10 minutes.
  16. When the green curry is done cooking, add the greek yogurt, taste, and adjust seasonings if necessary. I use home made chicken broth so mine needed a little bit of salt.
  17. Serve green curry over rice and add some naan to make it better.


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