Tuesday, August 10, 2010

Chicken Coriander

Fresh coriander is my favourite herb. The problem with fresh coriander is that cannot be stored for over 3-4 days even when kept in the fridge. We have stored it successfully in the past by freezing the leaves. However it just doesn't taste the same.

We had some left over coriander in the fridge which would have been destined for the bin if it wasn't used quickly. Having had and enjoyed chicken with coriander sauce back in India,  I wanted to cook some myself. I  decided to follow my own gut instinct in cooking it. The recipe is hardly original but the results turned out to be yummy.  I have tried to keep the usage of other spices to the bare minimum to avoid any distraction from the taste of coriander. The resulting sauce is tangy and has a strong taste of coriander.



Ingredients


  • Fresh coriander leaves, 2 handfulls. 
  • Onion - 1
  • Tomato - 1
  • Ginger Garlic Paste
  • Green Chillies 2
  • Full fat plain yoghurt 3 table spoons.
  • Turmeric - half teaspoon
  • Coriander Powder - one teaspoon
  • 2 Chicken breast pieces chopped into cubes.
  • Salt to taste
Method

  • Chop the onion and tomato into small pieces. 
  • In a blender, add half of the chopped onion, chopped tomato and fresh coriander. Add a bit of water if required. Blend to a paste.
  • In a saucepan, add a table spoon of oil and the remaining onion and fry until the onions turns translucent.
  • Add turmeric, ginger garlic paste and chopped green chillies to it and fry for another 2 minutes.
  • Add the blended mixture to the saucepan. Stir in the coriander powder and fry for another 3 minutes.
  • Add chicken and a small amount of water to prevent the sauce from burning. Cover the chicken with the coriander paste and let it cook until the chicken is partly done.
  • Mix yoghurt into the mixture. 
  • Add salt to taste. 
  • Cook until the chicken is completely done.
 Serve with rice or bread.