Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a Good dish, coriander chicken curry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Try our coriander chicken curry, it's low in calories and gluten free. The poppy seed paste (khus khus) added at the end adds an unique aroma. This is very popular in the pollachi / udumalpet region of Kongunad.
Coriander chicken curry is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Coriander chicken curry is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have coriander chicken curry using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coriander chicken curry:
- Make ready 250 grams Coriander
- Prepare 3 chopped onion
- Make ready 1 tomato
- Make ready 1 kg chicken
- Get 4 green chillis
- Prepare 3 piece cloves
- Take 4 piece pepper grains
- Prepare 3 clove garlic
- Get 1 pinch ginger
- Make ready 5 grams turmeric
- Take 10 grams coriander powder
- Make ready 5 grams Garam masala
- Prepare pinch tamarind
- Get 1 salt
- Take 1 cooking oil
Return the chicken, then stir in the powdered spices and coconut paste. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much. An inviting chicken curry recipe with coriander as the key. The fragrant coriander chicken curry dish can be made extra hot with a scattering of green chilli.
Steps to make Coriander chicken curry:
- Chop the chicken into small pieces and set it aside to rest at room temperature.
- Add coriander, 4chilli (depends on ur tolerance for hotness)1 chopped onion, 1 chopped tomato, garlic, ginger, pepper grams, cloves in a grinder and make a paste.
- Heat a big pan, add cooking oil just to coat the surface of the pan, and fry the onion until its caramelized at medium heat.
- Directly add the paste from step 2 to the caramelized onions and add a cup of water
- Add the turmeric, corriander powder, garam masala, and the tamarind into the paste. Cook for fifteen minutes until the paste turns from green to brownish green.
- Add the piece of chicken into the gravy, add salt and cover the pan with the lid
- Cook the chicken until the gravy reduced (until 50 % of the water is gone).
- Serve it with rice or naan bread
From the book Chicken: Over two hundred recipes devoted to one glorious bird by Catherine Phipps. It's very tasty but without adding stock it was far too bland even with all the spices. The peanut butter was an unusual twist but we both enjoyed the flavour. The curry tends to get thick while kept in the fridge, therefore add in a little water while reheating. Also if you have stored chicken in more quantity, then heat only the quantity you want to serve.
So that’s going to wrap this up with this instant food coriander chicken curry recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
