One-pan coriander chicken

Looking for a one pan weeknight wonder? Look no further than this fragrant, herbal and fresh one pan coriander chicken that packs plenty of flavour into the sauce. Serve with plenty of steamed jasmine rice to soak up all that goodness!

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp vegetable oil
• 500 g chicken thigh fillets, cut into 4 - 5cm chunks
• ¼ cup Thai green curry paste
• 400 ml can coconut cream
• 1 large bunch coriander, divided
• 1 head broccoli, cut into long florets
• Steamed jasmine rice, lime wedges, to serve

Instructions

1. Heat the oil in a large, heavy-based frying pan over medium-high heat. Add the chicken and cook, stirring, until it changes colour. Stir through the Thai green curry paste and cook for 1-2 minutes, or until fragrant.
   
2. Add the coconut cream to the pan and bring to a gentle simmer. Cook, uncovered, for 3 minutes – you may need to add a generous splash of water, depending on how thick the coconut cream is.
   
3. While the chicken simmers, finely chop half the coriander (reserve the rest to garnish). Stir through the broccoli and finely chopped coriander and cook for a further 2 minutes, or until the chicken and broccoli are tender. Remove from the heat.
   
4. Garnish the one pan coriander chicken with the reserved coriander. Serve with steamed rice and lime wedges.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.