Green Chilli Chicken Curry

When it comes to comfort food, few dishes rival the warmth and aroma of a well-crafted Green Chilli Chicken Curry. But this is no ordinary curry—it is a fragrant masterpiece that draws on the bold, zesty flavours of kaffir lime leaves, green chillies, and lemongrass, creating a dish that dances between heat and freshness with every bite. Paired with star anise-infused basmati rice, this dish becomes a beautiful feast.

The essence of this curry lies in the harmonious blending of ingredients that are both familiar and exotic. Kaffir lime leaves, with their citrusy fragrance, elevate the curry’s depth, offering a bright counterbalance to the richness of the coconut milk often used in such Thai dishes. Green chillies provide a fresh, sharp heat that punctuates the dish without overwhelming it, allowing other flavours to shine through.

Lemongrass, an ingredient synonymous with many Southeast Asian cuisines, imparts a subtle citrus note with a hint of earthiness, adding another layer of complexity. The interplay between the lemongrass and kaffir lime leaves is key, as they infuse the dish with a unique freshness that lingers long after each bite.

The chicken itself, tender and succulent, absorbs these flavours beautifully. Whether slow-cooked or simmered gently, the meat takes on the aromatic qualities of the curry base, resulting in a deeply satisfying, melt-in-the-mouth experience. The coconut milk, often a staple in such curries, acts as a creamy medium that carries the bold spices, herbs, and aromatics, binding them together into a cohesive whole.

However, the crowning glory of this dish is the bed of star anise-infused basmati rice upon which it is served. Star anise, with its sweet, liquorice-like flavour, adds a warming note that complements the spicy, citrus-laden curry. The delicate aroma of the rice, infused with the essence of star anise, pairs beautifully with the curry, creating a symphony of flavours and fragrances that transports the diner to a tropical paradise.

This vibrant chicken curry is a celebration of fresh, fragrant ingredients that come together to create something truly extraordinary. Whether enjoyed on a quiet evening or served to impress guests, this dish transforms the familiar into the exotic, offering a culinary journey filled with warmth, depth, and an unforgettable burst of flavour.

Green Chilli Chicken Curry

This aromatic chicken curry, infused with kaffir lime leaves, green chillies, and lemongrass, is a fresh twist on a classic dish. Paired with star anise-infused basmati rice, it delivers a fragrant and flavour-packed experience.

4.89 from 27 votes

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Course: Main Dish

Cuisine: Indian, Thai

Keyword: Chillies, Curry, Green Chilli Chicken Curry, Rice, Spice

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 People

Calories: 582kcal

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Ingredients

 

MetricImperial

• 500 g chicken thighs boneless and skinless, cut into chunks
• 1 large onion finely chopped
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 stalks lemongrass bruised
• 5 leaves kaffir lime torn
• 2 medium green chillies sliced (adjust to heat preference)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 400 ml coconut milk
• 200 ml chicken stock
• 1 tbsp vegetable oil
• 1 tbsp fish sauce optional
• 1 large lime juice only
• 1/4 bunch fresh coriander cilantro chopped (for garnish)
• 1 cup basmati rice
• 2 cups water
• 2 pods star anise
• ½ tsp salt

Instructions

• In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic and ginger, and cook for another minute.
  1 large onion, 4 cloves garlic, 1 tbsp vegetable oil, 1 tbsp fresh ginger
• Stir in the lemongrass, kaffir lime leaves, green chillies, ground turmeric, and ground coriander. Cook for 2–3 minutes to release the fragrance of the spices.
  2 stalks lemongrass, 5 leaves kaffir lime, 2 medium green chillies, 1 tsp ground turmeric, 1 tsp ground coriander
• Add the chicken pieces to the pan, stirring to coat them in the spices. Cook for 5 minutes until the chicken begins to brown.
  500 g chicken thighs
• Pour in the coconut milk and chicken stock and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for 25–30 minutes, stirring occasionally, until the chicken is tender and the flavours have melded.
  400 ml coconut milk, 200 ml chicken stock
• Rinse the basmati rice in cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to the boil. Add the star anise pods and salt, followed by the rice. Cover and reduce the heat to low. Simmer for 12–15 minutes, or until the rice is cooked and fluffy. Remove the star anise before serving.
  1 cup basmati rice, 2 cups water, 2 pods star anise, ½ tsp salt
• Stir in the lime juice and fish sauce (if using) into the curry. Adjust seasoning as needed.
  1 tbsp fish sauce, 1 large lime
• Spoon the star anise-infused rice onto plates and ladle the fragrant chicken curry over the top. Garnish with fresh coriander.
  1/4 bunch fresh coriander

Nutrition

Calories: 582kcal | Carbohydrates: 28g | Protein: 26g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 910mg | Potassium: 721mg | Fiber: 3g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 6mg