Coriander chicken curry is one of those easy Indian curries that you can make practically anywhere. You don’t need a lot of different spices to make it, nor a lot of time in the kitchen. All you need in a lot of fresh cilantro/coriander, chicken, ginger, garlic, and a touch of yogurt.
This can be made in a pressure cooker in a matter of minutes with boneless chicken breasts – which is how I was initially taught to make it or you can take your time with it and roast the chicken instead. Since I am a bit weary of all pressure cookers and their explosive nature, I stick to the good old fashioned roasting method instead.
You can use any part of the chicken to make this-chicken breasts, drumsticks, thighs, you name it. However, if you are in a hurry, just stick to cutting up some chicken breasts and throwing them in the oven with some ginger, garlic and butter. Toss the roasted meat into the coriander curry sauce and you’ll have a delicious curry in no time. Who knew Indian food could be so easy?
Chicken roasted in ginger, garlic and butter then tossed in a creamy cilantro and green chili sauce. Perfect if you are craving curry and are in a hurry! #chicken #easymeals #healthy #easydinners #curry
2 chicken breasts
200 g (7 oz) of cilantro (coriander)
5–6 cloves of garlic
5–6 cm (2–2.5 in) of ginger
1–2 green chilies (again, this depends on spice preference)
A sprinkling of freshly ground black pepper
sea salt to taste (about 1/2 tsp – 1 tsp)
2 tbsp butter (melted)
2 tbsp plain, non-sweetened yogurt
120 ml/4 oz of chicken broth
Garam masala powder
- Preheat oven to 220C/450F.
- Peel ginger and garlic and puree it together in a food processor or blender to form a paste.
- Cut chicken breast into bite-sized chunks about 1 in/ 2 cm cubed. Toss with melted butter, ginger garlic paste, salt and pepper.
- Cook in the oven at 220C/450F for 15-20 minutes until the chicken is cooked.
- While chicken is cooking, wash and dry coriander. Coarsely chop and put in a blender along with green chili to form a puree. Add a little water if you are having trouble blending the mixture.
- Over medium heat, add coriander chili puree to a non-stick frying pan. Add chicken broth, mix until it combines and then cook.
- When coriander has darkened, most of the water has evaporated and the consistency has changed to a creamier texture, add 2 heaping tablespoons on yogurt.
- Stir together coriander mix with yogurt and cook for 1-2 minutes on medium heat.
- Add the roasted chicken along with any juices leftover from the roasting pan. Gently mix the curry mixture over the chicken and cook for 1-2 minutes.
- Add a sprinkling of garam masala and mix in the spice.
- Season with salt and pepper to taste. You will need anywhere from 1/2 tsp -1 tsp of sea salt. Start off with small amounts of salt and work your way up until curry is seasoned to your liking.
- Serve with Basmati rice and a veg. Enjoy!
You can use any part of the chicken to make this-chicken breasts, drumsticks, thighs, you name it. However, if you are in a hurry, just stick to cutting up some chicken breasts and throwing them in the oven with some ginger, garlic and butter
- Category: Main
- Method: Roasting, Simmering
- Cuisine: Indian
Keywords: easy chicken curry, cilantro, coriander, Indian, ginger, garlic, yogurt,
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