RECIPE: Hariali Chicken

Harilali means greenery, so while this gorgeously sweet, spicy and saucy recipe uses spinach, you could add peas, asparagus or runner beans. This recipe was provided by Syed Ahmed, director at the Cinnamon Room in Eaglescliffe, Stockton on Tees.

Visit for more information on this British Curry Club member and try their hariali chicken recipe to get an idea of just how tasty their dishes are!


4 Green chillies

2 Garlic cloves

1 Onion, finely chopped

Handful of spinach

2 large chicken breasts

Mango chutney

Handful of fresh coriander

500ml double cream



  1. Blend the coriander, two cups of mango chutney, two chillies and one clove of garlic
  2. Brush some of the sauce over the chicken breasts and place in a tandoor or under a hot grill for 5-10 minutes
  3. Heat up one tablespoon of olive oil in a pan, finely chop the other garlic clove and fry gently until brown. Add onion and spinach and cook for a little longer
  4. Finely chop your final chillies and add to pan with the remaining blended sauce and cream and slowly bring to the boil
  5. Slice your chicken into 8-10 thin strips and place in the pan
  6. Cook on a low heat, uncovered, for 10-15 until the cream has reduced and the sauce is smooth
  7. Serve with pilau or cashew rice

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