Coriander chicken curry
- Yield : 1 large serving
- Servings : 4-6
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
Coriander Chicken curry
Coriander chicken curry has an interesting mix of spicy and sweet taste with a tempering that is traditional to Bengalis.
- 500 g chicken boneless
- 1 tbsp lemon juice
- 1/2 tbsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp salt or to taste
- 3 cloves garlic, roughly chopped
- 1/2 tbsp ginger, roughly chopped
- 3 green chillies, roughly chopped
- 1/3 cup fresh coriander leaves, roughly chopped
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp fennel seeds
- 1/2 tsp nigella seeds
- 1/2 tsp carom seeds
- 2 tbsp oil
- 2 dried red chillies, torn to pieces
- 1 cup onions, finely chopped
- 1/2 tsp sugar
- 1 large tomato, finely chopped
- 3/4 tsp coriander powder
- 3/4 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 1/2 cups fresh coriander, finely chopped
- 1 tsp salt or to taste
- spring onions
- chicken stock
Wash chicken and cut into 1'cubes. Pat dry. In a mixing bowl, combine marinade ingredients and mix well. Add chicken and stir till well coated. Set aside to marinate for 40 minutes.
To make the spice paste, in a blender, combine spice paste ingredients and grind to make a coarse paste.
Panch phoran- In a small mixing bowl, combine panch phoran ingredients and set aside.
Put oil in a kadhai (wok) over medium heat. When hot, add panch phoran and red chillies. When the spices crackle, add onions and sugar and saute till golden.
Mix in the ground spice paste and saute for 1 minute. Add tomato and cook till it is mushy. Stir in Coriander powder, cumin powder, chilli powder and about 1/2 cup of chicken stock. Simmer till oil floats to the surface.
Add the marinated chicken with turmeric powder, coriander leaves, salt and 2 cups of water. Cook over low to medium heat till chicken is tender.
This should not take more than 3-4 minutes. Dress with spring onion and serve hot with steamed rice.
My Great Indian Cookbook by Vikas Khanna
1. The chicken does not take too long to cook if you are working with boneless pieces.
2. The recipe works equally well with chicken leg pieces with bones.