Cooking Index - Cooking Recipes & IdeasCoriander Chicken Recipe - Cooking Index

Coriander Chicken

Cuisine: Indian
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozSkinned and boned chicken thighs - cut into 2 inch strips
4   Clov garlic - crushed (large)
1   Thi set natural yoghurt
2 oz 56gGhee or unsalted butter
1 oz 28gOnion - finely sliced (large)
1   Root ginger - grated
2 tablespoons 30mlGround coriander
1 teaspoon 5mlGround cumin
1 teaspoon 5mlGround turmeric
1/2 teaspoon 2.5mlChilli powder - up to 1, up to
1/4   Warm water
1 teaspoon 5mlSalt or to taste
2 tablespoons 30mlDouble cream
1   Hard boiled egg - quartered lengthways
1   Tomato - cut into chunky (large) pieces
1 tablespoon 15mlChopped 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


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


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

Maria Cianci, SF Chronicle, August 19, 1998


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