The first time I tasted a proper green chicken curry was years ago in Herne Bay. I was certain it was at Andiamo’s — although looking back now, that doesn’t quite add up, given it’s firmly Italian. What I do remember clearly is my partner ordering the green chicken curry, and me having a taste.
It stopped me in my tracks. The freshness, the comfort, the tender chicken — and the heat. It was far too spicy for me at the time, yet I couldn’t stop going back for more. I still think about that dish now.
A few years later, I was given an Annabel Langbein cookbook, and it was another quiet revelation. Her green chicken curry showed me just how simple and effective a good curry could be. You made the sauce first, and when it came time to eat, you brought it to the boil, added finely sliced chicken, covered the pot, turned the heat right down and let it cook gently for five minutes. Effortless, calm, and completely reliable.
Over time, I adapted that approach into my own version of green chicken curry. I like to make my paste from scratch — store-bought pastes can be overly salty and tricky to balance — and fresh always wins here. Lime zest and juice, lemongrass, coriander, green chilli, and as many vegetables as you can comfortably fit into the pot.
If I’m feeling organised, this is my preferred method: I gently braise a whole chicken in the oven with fragrant aromatics. I love this approach — the oven gives me better temperature control, the clean-up is easier, and the texture of a gently braised whole chicken is incomparable. I then use that rich, aromatic stock for the curry and a simple chicken noodle soup, or split the chicken and stock between the two. More bang for your buck, and for me, absolutely worth the extra effort.
This is the curry I make in any season. It’s quick once the prep is done, full of greens, and it happens to be my son’s favourite — which means it’s earned a permanent place in our kitchen. I’ve written this recipe for him to keep in his back pocket, ready for when he decides to make a little more effort than a frozen pizza.
It’s also a wonderful make-ahead dish. You can feed a crowd, cook for two with leftovers, or stock the freezer for busy weeks. Serve simply with rice and let the flavours do the work.
