Coriander Chicken

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Skinned and boned chicken thighs - cut into 2 inch strips
4		Clov garlic - crushed (large)
1		Thi set natural yoghurt
2 oz	56g	Ghee or unsalted butter
1 oz	28g	Onion - finely sliced (large)
1		Root ginger - grated
2 tablespoons	30ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Chilli powder - up to 1, up to
1/4		Warm water
1 teaspoon	5ml	Salt or to taste
2 tablespoons	30ml	Double cream
		Garnish
1		Hard boiled egg - quartered lengthways
1		Tomato - cut into chunky (large) pieces
1 tablespoon	15ml	Chopped fresh coriander

Recipe Instructions

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.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Maria Cianci, SF Chronicle, August 19, 1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.