Coriander Chicken

Course : Curry
Serves: 4
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1 1/2 pounds skinned and boned chicken thighs -- cut into 2 inch strips
4 cloves garlic -- crushed
3 ounces set natural yoghurt
2 ounces ghee or unsalted butter
1 large onion -- finely sliced
1 piece root ginger -- grated
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chilli powder -- up to 1, up to
1/4 pint warm water
1 teaspoon salt or to taste
2 tablespoons double cream
1 large hard boiled egg -- quartered lengthways
1 large tomato -- cut into chunky pieces
1 tablespoon chopped fresh coriander

Preparation / Directions:

Mix the chicken thoroughly with the garlic and yoghurt. Cover and set aside for 2 hours. You can leave it overnight in the fridge if you wish, but bring to room temperature before cooking. Heat the ghee or butter over a medium heat and fry the onions until they are caramelised (7-8 minutes). Lift them with a slotted spoon and press down with another spoon to remove excess fat. Drain them on absorbent paper. In the same fat, fry the ginger, coriander, cumin, turmeric and chilli powder for 30 seconds and add the chicken. Increase the heat to high, stir and fry the chicken until it changes colour (4-5 minutes). Add the water, salt and fried onions. Bring to the boil, reduce the heat to low, cover the pan and cook for 15 minutes or until the chicken is tender. Stir in the cream, simmer gently for 2-3 minutes, remove from the heat and garnish with the egg and tomatoes. Scatter the fresh coriander all over and serve with fried rice.

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