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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Curried Chicken in Cilantro Chili Pepper Sauce Recipe

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This recipe for Curried Chicken in Cilantro Chili Pepper Sauce, by , is from Alka and Sachin's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mugdha Tipnis


1lb skinless boneless chicken breasts, (or chicken thighs, of equal weight), cubed

to marinate:

1 teaspoon chili powder/paprika/cayenne pepper
1 tablespoon lemon juice

For the Sauce:

6 tablespoons oil
about 4 turns of freshly ground black peppercorn
1.5 teaspoon red crushed pepper
1/2 teaspoon cumin seeds
2.5 cups chopped onions
1/2 teaspoon sugar
1 tablespoon ginger paste
2 small tomatoes, grated
1 teaspoon turmeric
1/4 cup coconut milk
3/4 cup base green chutney (recipe follows)

Base Green Sauce/Chutney: (makes approx. 1 1/4 cup)

3 cups packed fresh cilantro/coriander leaves. tender stems included washed well and drained
8 cloves of garlic
6 hot green chili pepper, (remove seeds and membranes if you do not want it spicy)
1 teaspoon cumin seeds
1 teaspoon sugar
1/4 cup fresh lemon juice
2-3 tablespoon water


To make the green sauce/chutney:

Blend/puree all the ingredients for the green sauce in a food processor until smooth.

Marinate chicken with all the "marinade" items for at least 30 minutes to overnight.

Heat oil, add the crushed pepper and black pepper. After a couple of minutes add the cumin seeds. When the cumin seeds start to sizzle, add the chopped onions and sugar.

Remove the chicken pieces from the marinade and add them to the pan. Cook for about 12-15 minutes till all the water evaporates and the chicken starts to brown and the oil comes up on the sides and bubbles. You will have to frequently toss the chicken pieces during this time, so they do not stick to the bottom of the pan.

Add the ginger paste, grated tomatoes and the chutney/green sauce to the pan; lower the heat, stir everything together in the pan and let it cook covered for 15-20 minutes. Uncover and toss everything frequently to prevent sticking to the bottom of the pan. The chicken should be cooked at the end of this time.

Uncover and 1 cup of water combined with the coconut milk. Simmer for 10 more minutes uncovered and switch off the heat. Let it sit for about half an hour before you serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is one of my favorite chicken curry recipes. While the ingredients list is a bit too long an Indian kitchen usually has most of these things handy. You won't need to use all of the green chutney. You can freeze the chutney in an ice tray and use later. I also like putting a few cubes of this chutney with simple rice and frozen peas for a quick weeknight dinner!




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