CORIANDER CHICKEN CURRY
A LIGHT AND FRAGRANT CHICKEN CURRY IDEAL FOR SUMMER.
Shivani’s coriander chicken curry is a light and fragrant Indian chicken curry recipe that doesn’t need a pressure cooker and that can be ready in 45 minutes. Marinate overnight and cook it the next day for a simply delicious curry.
Find out more about fresh coriander >
RECIPE DETAILS
Serves: 4 as part of an Indian meal
Prep time: 1 to 2 hours marinating time.
Cooking time: 45 minutes.
Dietary Style: Gluten Free Option | Dairy Free Option
INGREDIENTS
THE MARINADE
- 1.2 kg chicken, skin off, bone in, cut into chunks
- 3 tbsp fresh yogurt
- 1 large bunch / 2 handfuls fresh coriander
- 2-inch chunk of fresh ginger
- 2 green chillies
IN THE FRYING PAN OR KADAI
- 1 cup vegetable oil
- 6 cloves
- 6 green cardamom pods
- 2 large bay leaves
- 1/2 cinnamon stick
- 7 garlic cloves, chopped
- 2 small pink onions, finely chopped
- 2 green chillies, left whole with a slit down the middle
- 3 tsp fine white salt
TO FINISH
- 1 cup water
- 2 tbsp maida flour / plain white flour
METHOD
How to make our coriander chicken curry recipe.
STEP 1
In a mixer, combine the fresh coriander, yogurt, ginger, and chopped chillies. Combine until well blended and smooth. Add a little whey from the yogurt in necessary. Massage into the chicken pieces and set aside on the kitchen bench or in the fridge (if too warm) for at least one hour.
STEP 2
Heat 1 cup of vegetable or neutral oil (not grapeseed oil) in a heavy based frying pan, heavy bottomed pot or kadai on the stovetop on medium high heat. Add the clove, bay leaf, green cardamom and cinnamon stick and stir a few minutes, until fragrant. Add the green chillies. Stir one minute. Add the garlic and stir for one minute. Then add the onions and cook until the onions are a little translucent.
STEP 3
Turn the flame down a little. Add the chicken pieces and all of the liquid marinade. While this is browning a little, make the paste with the flour and water and stir into the chicken. Turn the heat up on the stovetop to bring the chicken back to an enthusiastic simmer.
Add the 3 teaspoons of salt at this point.
Cook down for around 30 minutes, or until the sauce has thickened slightly and the chicken is cooked through. Serve with basmati rice and simple yellow dal.
LEARN MORE ABOUT
FRESH CORIANDER
Is coriander leaf different to coriander seed?
Yes. Coriander seed is commonly dried and ground down into a powder and used as an almost elemental spice in the kitchens of many families across the regions of India. The leaf is used fresh (mostly) but has a stronger more herbaceous character.
What is fresh coriander?
Fresh coriander is how we refer to the coriander herb, or the coriander leaf. Coriander is related to the carrot family, and has a gorgeous filigreed leaf that when fresh and of good quality is a deep herb green in colour.
Can I use dried coriander leaf instead of fresh coriander?
It’s not advisable in a recipe like this. Dried coriander has a lot less “movement” and is nothing like as light and fragrant as fresh coriander.
Can you be allergic to coriander?
There are some people who have a genetic disposition that means coriander leaf tastes soapy. This is not true of the seed, which as a dried seed or a ground powder will not invoke the same reaction.
KITCHEN HACKS
