Green Chicken Curry

17 Reviews
100% would make this recipe again

The green colour of this curry is due to cilantro, whose somewhat lemony and pungent flavour can be a bit of a surprise the first time round. In case you are new to cilantro, start with a smaller quantity, and add more coconut milk to balance it.

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Preparation : 15 min Cooking : 25 min
280 calories/serving


4 cloves garlic, chopped
3/4 cup fresh cilantro, coarsely chopped 26 g
5 g gingerroot, chopped
1/2 jalapeño pepper, fresh, chopped 8 g
1 onions, chopped 200 g
3 tbsp lemon, freshly squeezed 1 lemon
1 pinch cayenne pepper 0.1 g
1/2 tsp curry powder 2 g
1/2 tsp ground cumin 1 g
1/2 tsp coriander seeds, ground 0.4 g
1 pinch salt [optional] 0.2 g
2 chicken breasts, boneless, skinless, cut into bitesize pieces 600 g
2 tbsp canola oil 30 mL
3/4 cup unsweetened coconut milk 190 mL
3/4 cup chicken broth 190 mL
1 tbsp sugar 12 g
1/2 tsp ground cinnamon 2 g
4 tsp raisins 14 g
1 bananas, small, cut into thick rounds 150 g
4 slices canned pineapple, cut into pieces 150 g
2 tbsp fresh mint, finely chopped 6 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to prepare the sauce.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.


  1. Purée the garlic, cilantro, ginger, jalapeño pepper, onion, lemon juice, cayenne, curry powder, cumin, ground coriander, and a bit of salt in a blender or food processor.
  2. Toss together the chicken pieces with about 1 or 2 tablespoons of the spice mixture then set aside.
  3. Heat the oil in a sauté pan to medium heat. Add the remaining spice mixture and cook, with stirring, about 10 min, or until the paste is lightly browned.
  4. Stir in the coconut milk, broth, sugar, and cinnamon. Bring to a boil, then reduce the heat, cover and simmer 10 min.
  5. Add the chicken pieces to the sauce and cook 3-4 min, with stirring, or until the chicken becomes opaque.
  6. Add the fruits to the sauce and cook an additional 2 min. Stir in the mint, adjust the seasoning, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (230 g)


% Daily Value




13 g

20 %

Saturated 7.5 g
+ Trans 0.1 g

38 %


60 mg


130 mg

5 %


18 g

6 %


2 g

8 %


12 g

Net Carbs

16 g


24 g

Vitamin A

4 %

Vitamin C

21 %


4 %


14 %


This recipe is :
Excellent source of  :
Manganese, Niacin, Vitamin B6
Good source of  :
Magnesium, Phosphorus, Potassium, Vitamin K
Source of  :
Copper, Folacin, Iron, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Meat and Alternatives 3
Fats 2
Other Foods 0

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17 Reviews (15 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Lucie A.
april 21, 2022 | I would make this recipe again

Omit cinnamon

Useful 0
april 19, 2020 | I would make this recipe again

The green base was MIND-BLOWING! I just have two comments: 1. I don't know if 6 minutes in total is enough to cook the chicken even if it's cut into bite-size cubes. I had to cook it longer before I added the fruits to be sure it was properly cooked inside 2. I'm not the biggest fan of fruits in main dishes, even though I have to admit that they actually tested quite good in this recipe. I still wonder if there's a way to leverage this amazing green curry base for a different recipe, say with potato and mushroom... instead of fruits

Useful 0

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