Coriander Curry Chicken Delightby Leena Kohli (@leenakohli)
Delight in the bold flavours of this Coriander Curry Chicken! The combination of aromatic coriander and fragrant curry leaves creates a symphony of tastes that's sure to have you coming back for more. This easy-to-make and quick weeknight meal is a sure-shot winner. Pair it with a side of naan or roti for a meal that's nothing short of heavenly.
- 600gChicken (curry cut)
For Green Paste
- 2cupCoriander Leaves
- 20Curry Leaves
- 3Green Chillies
- 4tbspMustard Oil (smoked and cooled)
- 1tspMustard Seeds
- 1Dry Red Chilli (broken)
- 1tbspGinger Garlic Paste
- 2Onion (medium-sized) (finely chopped)
- 1tbspCoriander Seeds (coarsely ground)
- 3/4tbspKashmiri Red Chilli Powder
- 1cupCurd (thick)
- 1tbspLemon Juice
- 1/2tspGaram Masala Powder
- 2tbspGhee (melted)(optional)
Wash chicken pieces and keep them aside.
For Green Paste
Wash coriander leaves, curry leaves and green chillies.
Grind the leaves and green chillies with water in a grinder to make a smooth paste and keep aside.
Heat oil in a heavy-bottomed wok or deep pan over medium-high heat until it shimmers. Add mustard seeds and dry red chilli and let them crackle.
Add ginger-garlic paste and stir for a few seconds until slightly brown.
Add the chopped onions and coriander powder. Cook on high heat until the onions are golden brown.
Now add the green paste to the pan. Mix and cook for 2-3 minutes.
Add kashmiri red chilli powder and mix.
Now add the chicken pieces and salt. Mix and cook on high flame for 3-4 minutes.
Once the chicken pieces have lightened in colour, add curd, stir and wait for a boil. Reduce the heat to low, cover the pot and cook for 20-25 minutes. Stir occasionally in intervals.
To check if the chicken is done, it should come apart easily from the bone when poked with a fork or a knife.
Once the chicken is cooked, add lemon juice and mix to combine. One can check the seasoning (salt and chilli powder) and adjust it to taste.
Turn off the flame. Add garam masala and ghee. Stir and cover the pan for a few minutes.
Serve hot with tandoori roti, naan or paratha.
Tips & Tricks
I have used chicken with bones for this recipe as it adds flavour and tenderness to the dish. You can also use boneless chicken.
I prefer to use mustard oil for this recipe as it gives a nice colour and texture to the curry. Any other type of cooking oil (vegetable/canola) can also be used.
If you are using mustard oil, it should be smoked hot and cooled before adding any ingredients.
1-2 cups of water can be added with curd for a thinner consistency of gravy.
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