Green Chilli Chicken Curry

Name: Green Chilli Chicken Curry
Prep time: 15 min
Cook time: 30 min
Yield: 4-6

roubashahin.com.au

A bright, fragrant Green Chilli Chicken Curry I learnt in Bali—simple, creamy, and full of flavour. Perfect for dinner with rice.

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

4-6

About this recipe

I love making this Green Chilli Chicken Curry because it brings back the warmth and generosity I felt during my trip to Bali. What started as a relaxing holiday quickly turned into a fun, hands-on cooking experience with local home cooks—women who reminded me so much of our mums and grandmothers, proudly sharing the dishes they make for their families. That’s where I learnt this beautiful curry, and now I get to share it with you.

This Green Chilli Chicken Curry is fresh, vibrant, and surprisingly easy to make. The basil, green chilli, coconut milk, and chicken come together to create a comforting bowl that’s perfect for weeknights but special enough for guests. If you enjoy cosy, flavourful dishes like my Curry Chicken Casserole—a comforting bake that always brings people back for seconds—or my Butter Chicken, with its rich, silky sauce and tender chicken, then you’ll love this recipe too.

I make this Green Chilli Chicken Curry whenever I want something fragrant and homely, but still light and bright. It’s the kind of dish you put in the middle of the table and everyone helps themselves. It really is a bowl of holiday memories mixed with everyday comfort.

Ingredients

3 tablespoons pine nuts
5 large green chillies
3 medium green tomatoes or 2 green banana capsicums + 1 yellow or red tomato
½ small onion
7-8 cloves garlic
½ cup basil leaves firmly packed
¼ cup olive oil
1 kg chicken breast fillet, diced 2 cm cubes
2 bay leaves
Salt and pepper to taste
2 x coconut milk (400 grams cans)
Coriander to garnish

Notes from Rouba

Adjust the green chillies to suit how much heat you enjoy.
Macadamias work beautifully if you don’t have pine nuts.
Give your coconut milk a good shake before opening the can.
This curry tastes even better the next day as the flavours settle.
Serve with rice, roti or even over noodles—whatever you love.
Replace green tomatoes with sweet green capsicum peppers if unavailable

Method

Step 1. Blend Ingredients

In a food processor, combine pine nuts, green chillies, green tomatoes, onion, garlic, and basil. Blend until the mixture is somewhat fine.

Step 2. Cook the Chicken and Sauce

Heat ¼ cup olive oil in a pan. Add the chicken pieces and cook until sealed. Pour in the blended green mixture and simmer until the sauce reduces slightly and the chicken is coated.

Step 3. Add Coconut Milk

Stir in the coconut milk and season with salt and pepper to taste. Add the bay leaves and cook on low until sauce slightly thickens and chicken is cooked (approximately 20-25 minutes)

A FEW THINGS YOU’LL WANT TO KNOW

I can never find green tomatoes. What do I do?
That’s completely normal—green tomatoes are hard to find, especially in Australia. Using banana capsicums with one yellow tomato gives you the same freshness without darkening the colour. Yellow tomatoes are milder and keep the curry bright and green, but they’re not always available. If you can’t find yellow, a regular tomato still works.

Why do you mention yellow or red tomato?
Yellow tomatoes are my first choice because they keep the sauce light and green. But they’re not always on hand, so I mention red as a backup. It won’t affect the flavour —just the colour slightly.

Is coconut milk kept in the fridge?
No, it’s usually stored in the shelf section at the supermarket. Just give the can a shake before you open it.

Do I serve this with basmati or jasmine rice?
Either one works perfectly. It really comes down to personal preference.

Are five chillies too much?
It depends on the heat level of the chillies you’re using. Add more or less depending on what you can handle. Start small—you can always add extra.

Can I use chicken thigh fillets instead of breast?
Absolutely. Thighs stay tender and juicy, and work beautifully in this curry.