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Coriander Chicken (Dhania Murgh)

Coriander or Cilantro is a plant naturally occuring in Europe, Africa and Asia; it has since been exported to all parts of the world and is widely used in Mexican and Indian food as well, just to name those two. Coriander Chicken is a popular indian curry that also has the advantage of being easy to make.


Dhania Murgh




Ingredients (for four guests):

* 3 lb. chicken cut into pieces,
* 1 teaspoon turmeric
* 1 teaspoon salt
* 4 whole cardamom pods,
* 5 tablespoons peanut oil,
* 2 medium onions, chopped,
* 5 black peppercorns,
* 1 cloves
* 3 cloves garlic, crushed
* 1 piece of cinnamon approx. 2 inches,
* 2 cups of yogurt,
* 1/4 lb. chopped cilantro,
* 1 Teaspoon coriander seeds
* 2 green chilies (Jalapeno or serrano), chopped
* Ground black pepper.

Preparation:

1) We will first make our green spice paste: with a blender or preferably a spice grinder, blend together the cilantro, the clove, peppercorns, coriander seeds and the green chilies, and pulse until you get a green paste.

2) Put the chicken pieces in a pot, add turmeric powder, sprinkle a bit of salt, put the whole cardamom pods in then pour 2 cups of water. Bring to a boil, cover and simmer until the chicken is about 80% done.

3) While the chicken is cooking, heat a drizzle of oil in a large skillet and fry the onions in the oil until translucent; pour in the remaining oil, the green cilantro paste we did in step 1, the cinnamon, press-in the clove of garlic and cook over low heat until the sauce thickens. Once this sauce has reduced, stir in the yogurt, keep warm and do not boil.

4) Remove the chicken from the pot, uncover and reduce the broth resulting from cooking the chicken by half. Pour this broth to the yogurt-cilantro mixture through a sieve to remove the spices.

5) Put the chicken pieces in the skillet, with our yogurt-coriander curry sauce. Cover and cook over low heat to warm back the chicken, and finish cooking it.

Tip: When cooking indian food or curries with yogurt, make sure that the temperature doesn't get too hot to prevent the yogurt from forming lumps; to help avoiding this problem, before adding yogurt to a recipe mix it with a little bit of flour mixed with a bit cold water.