Chiman’s Coriander Chicken Spice Blend


Chiman’s Coriander Chicken Authentic Spice Blend is a delicious recipe for cooking chicken in a mild yoghurt and almond based sauce.

This recipe is a firm favourite and ideal for children.

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How to make Chiman’s Coriander Chicken Curry Spice Blend in a thermal cooker – Mild.

This can be cooked in a Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.



  • Chiman’s Coriander Chicken Curry Spice Blend
  • 1kg cicken joints, each cut in half
  • 150ml natural yogurt, mixed with a little water
  • 4 cloves garlic, crushed
  • 1 large red onion, finely sliced
  • 5 tbsps vegetable oil
  • 60ml warm water
  • 25g ground almonds
  • fresh coriander to garnish



  1. Coat the chicken pieces with yogurt and garlic.
  2. Cover and marinade for 2-4 hours or overnight in the fridge.
  3. Heat oil in the inner pot over medium heat and fry onions until soft.
  4. Remove with slotted spoon and set aside.
  5. In the same oil, fry spices for 15 seconds.
  6. Add the chicken and marinade. Adjust heat to medium high and fry the chicken until it changes colour.
  7. Add the water, almonds and fried onions. Bring to the boil.
  8. Turn down the heat and simmer for 5 minutes.
  9. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  10. Cook without power for a minimum of 2 hours.
  11. Serve garnished with fresh coriander.

For a delicious meal serve with a Chiman’s Cauliflower & Spinach Bhaji, basmati rice and a green salad.


  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



black pepper, coriander, cayenne pepper, mixed spice, paprika, sea salt, turmeric

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Additional information

Weight 0.05 kg


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