Cilantro/Coriander chicken is one of those easy, ‘can be made practically anywhere’ curries. You don’t need a lot of different spices to make this nor a lot of time in the kitchen. This can be made in a pressure cooker in a matter of minutes with boneless chicken breasts as I was initially taught to make it. However, since knowing that all meat tastes better when on the bone, I have taken to pan frying and roasting chicken thighs and legs before tossing in the curry sauce for a bit of a more succulent flavor.
2 chicken legs (thigh and leg attached)
200g (7oz) of cilantro (coriander)
1-2 tbsp of ginger/garlic paste (this depends on taste and whether or not you are keen on garlic as I am)
1-2 green chilies (again, this depends on spice preference)
1 tsp black pepper powder
Oil or butter for frying
Garam masala powder
Lemon wedges for garnish
Wash and dry cilantro, chop coarsely and put in a blender along with green chilies to form a puree. Add water if you are having trouble blending the mixture.
Take out chicken and separate along the bone line the leg from the thigh. Make sure the chicken is at room temperature before pan-frying it.
Preheat oven to 220C/425F.
Over medium/high heat, melt butter or oil in a frying pan and brown chicken on both sides.
Once browned, remove chicken from pan and place in over at 220C/425F. Cook in oven until internal temperature has reached (165F/75C). This should be around 10-15min but this typically depends on the size of the chicken and how good your oven maintains heat.
In the same frying pan, add ginger/garlic paste and fry in the remaining oil for a minute or two. Add cilantro and green chilies mixture, add salt, pepper and a sprinkle of garam masala powder and cook in pan on medium to medium high heat until sauce has thickened and has turned dark green.
Cook the sauce over medium/medium high heat until it has thickened and resembles a dark green paste with very little moisture, stirring all the while. This should take 5-10 minutes.
Take out chicken from oven and toss in cilantro curry sauce. Garnish with lemon wedges for those who are so inclined.
Serve with cumin and lemon basmati rice and carrot bhaji.