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Coriander and Yogurt Chicken

Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Yield: 4 -6 Servings


  • 4 chicken breasts, cut into cubes
  • 1 tbsp roughly chopped ginger
  • 4 large garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1/4 cup tomato sauce
  • 2 tbsp coriander, roughly chopped
  • 2-3 fresh green chiles, roughly chopped (more or less depending on how spicy you want it)
  • 2 tbsp olive oil, divided
  • 1/2 cup plain greek yogurt


  • In a food processor, process the ginger, garlic cloves, salt, black pepper, lemon juice, and water until smooth. Add to a large plastic bag and add the chicken. Shake the bag to coat. Let refrigerate for 30 minutes to 12 hours.
  • In the same food processor, without washing it, add the tomato sauce, coriander, green chiles, and one tablespoon of olive oil. Process until smooth. Refrigerate until ready to cook the chicken.
  • When ready to cook the chicken, heat a large pan with the remaining one tablespoon of olive oil over medium-high heat. When hot, add the chicken, working in batches if necessary, and brown on both sides.
  • Reduce the heat to medium. Add the coriander sauce and cook for about 10 minutes.
  • Add the yogurt and cook for another 5 minutes, or until yogurt is well incorporated into the sauce.
  • Reduce the heat to medium-low. Cover the chicken and let simmer for another 5 minutes, or until chicken is cooked through.
  • Serve with pita bread or naan. Enjoy!
Course: Dinner
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.