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Curry Chicken with Green Seasoning and Golden Rice

Curry Chicken with Green Seasoning and Golden Rice

Brought to you by: OcadoLife
African & Caribbean
    6 serving
3.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

For this Curry Chicken with Green Seasoning and Golden Rice, food writer and photographer Riaz Phillips has been inspired by his Caribbean roots. A flavour-packed blend of herbs and chillies that’s unique to Afro-Caribbean cooking, green seasoning adds a tongue-tingling punch to the dish – freeze leftover paste in portions to pop in future curries. Riaz has given the rice a sunny boost too, with the simple addition of turmeric and carrots. For a real party on a plate, try serving with his Butternut Salad with Honey Dressing andSteamed Cabbage.
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  • 10g thyme, leaves picked
  • 10g coriander, leaves and stalks, roughly chopped, plus extra to garnish
  • 10 garlic cloves, peeled
  • 5 cm piece of ginger, peeled
  • 1 scotch bonnet chilli, deseeded
  • 1 kg boneless chicken (thigh and/or breast), cut into 3cm chunks
  • 200g potatoes, peeled and chopped into bite-sized chunks
  • 1 lime, juiced
  • 2 tbsp mild curry powder
  • 1 tbsp ground cumin
  • 1 tsp all-purpose seasoning (or use salt)
  • 6 tbsp vegetable oil
  • 250ml chicken stock, hot
  • 450g basmati rice, rinsed
  • ½ tsp ground turmeric
  • ½ medium carrot, grated


Step 1

To make the green seasoning, put the thyme, coriander, garlic, ginger and scotch bonnet in a blender with 250ml water; blitz until smooth.

Step 2

Put the chicken and potato chunks in a large bowl and add the lime juice, curry powder, cumin, all-purpose seasoning (or salt), some black pepper and 3 tbsp of the blitzed green seasoning. Mix with a large spoon until well coated, then cover and marinate in the fridge for at least 2 hrs but ideally overnight.

Step 3

After the chicken has marinated, heat the oil in a large heavy-based pan over a medium heat. Add the chicken and potato mixture to the hot oil and cook for 10 mins, stirring continuously.

Step 4

Pour in the hot stock, and give everything a good stir, then leave to simmer for 20 mins until thickened, adding an extra few tbsp of water if needed.

Step 5

Meanwhile, cook the rice according to packet instructions, adding the turmeric and ½ tsp salt to the cooking water.

Step 6

Stir the grated carrot through the cooked rice with a fork, fluffing it up as you go, then cover and stand for 5 mins, or until ready to serve.

Step 7

When the curry has thickened, season to taste, garnish with extra coriander and serve alongside the rice.

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