How to Make Appetizing Coriander chicken curry

Coriander chicken curry. 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.

This is a tasty and easy curry to make. Btw, did you get a chance to try this? Unlike other chicken curries, it is much easier to prepare and involves a diverse range of aromatic spices and herbs from our very own Indian kitchen. You can have Coriander chicken curry using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Coriander chicken curry

You need 250 grams of Coriander.
Prepare 3 of chopped onion.
You need 1 of tomato.
It's 1 kg of chicken.
It's 4 of green chillis.
You need 3 piece of cloves.
Prepare 4 piece of pepper grains.
It's 3 clove of garlic.
You need 1 pinch of ginger.
Prepare 5 grams of turmeric.
You need 10 grams of coriander powder.
It's 5 grams of Garam masala.
It's pinch of tamarind.
Prepare 1 of salt.
It's 1 of 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.

Coriander chicken curry instructions

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.