Kalee Mirch Cha Chicken (Herbs and Black Pepper Chicken Curry)

Anyone who knows me knows that I am an absolute curry fiend. There are thousands of different curries out there and I make it my business to try as many of these recipes as I can get my hands on. So it is with quite a bit of confidence that I come to recommending this curry to all of you – it really is super delicious! I served this curry with chilli rice, Punjabi gobi and kachumber salad, but you do you. Enjoy!

Kalee Mirch Cha Chicken (Herbs and Black Pepper Chicken Curry), serves 4


800g chicken thighs, diced

1 large potato, diced

2 cups fresh coriander

1/2 cup fresh mint

6-7 green chillies

1/2 cup desiccated coconut

A handful of cashew nuts

1/4 tsp mustard seeds

4 tbsp oil

4 bruised green cardamom pods

1 inch cinnamon stick

3 cloves

2 onions, finely chopped

2 tbsp ginger garlic paste

1/2 tsp turmeric powder

1/4 tsp cumin powder

1 1/2 tsp coriander powder

100ml plain natural yoghurt

Salt to taste

1 tbsp lemon juice

1 tsp ground pepper

1/2 tsp garam masala

3 tbsp chopped fresh coriander


  1. Blend the 2 cups of coriander, the mint, coconut, cashews, chillies and mustard with 1/3 cup of water in a food processor until finely puréed.
  1. Heat the oil in a pot and then add the whole spices and fry off for a minute until fragrant.
  2. Add the onions and fry until just turning brown.
  3. Add the ginger garlic paste, the chicken and the potatoes and turn the heat to medium whilst browning the chicken for 5 minutes.
  1. Add the powdered spices and stir continuously for a few minutes.
  2. Turn heat to lowest setting, add the yoghurt and keep stirring for a couple of minutes.
  3. Add the green paste, 400ml of water and salt to taste. Bring to the boil, cover and simmer for 40-50 minutes over a low heat.
  4. Add the lemon juice and garam masala.
  5. Serve with rice and sprinkle with the fresh coriander leaves.

Hope that you enjoy this dish. Please feel free to leave any questions or comments.

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