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.

This recipe is incompatible with your food profile

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

Ingredients

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.

Method

  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)

Amount

% Daily Value

Calories

280

Fat

13 g

20 %

Saturated 7.5 g
+ Trans 0.1 g

38 %

Cholesterol

60 mg

Sodium

130 mg

5 %

Carbohydrate

18 g

6 %

Fibre

2 g

8 %

Sugars

12 g

Net Carbs

16 g

Protein

24 g

Vitamin A

4 %

Vitamin C

21 %

Calcium

4 %

Iron

14 %
More info

Claims

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  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Meat and Alternatives 3
Fats 2
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

17 Reviews (15 with rating only) 100% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

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

Omit cinnamon

Useful 0
alex.sarakbi
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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.