Coriander Chicken Curry

 

 

 

Ingredients

1. Chicken – 3/4 – 1 kg

2. Turmeric powder – 1/4 tsp

    Salt – To taste

    Pepper powder – 1/2 tsp

3. Oil – 1.5 – 2 tbsp

    Onion – 1 large, thinly sliced (Around 3 cups sliced)

    Ginger-garlic paste – 1 tbsp

4. Cilantro / coriander leaves – 1 bunch

    Green chilies – 6 – 7

    Curry leaves – 6

    Lemon juice – 1/2 tsp

5. Yoghurt – 2.5 tbsp

6. Salt – To taste

7. Hot water – 1/2 cup

8. Garam masala powder – 1/2 tsp

Method

1. Marinate the chicken pieces with ingredients numbered 2. Keep in the refrigerator for a few hours or for at least 30 minutes.

2. Grind ingredients numbered 4 to a paste, adding little water if needed.

2. Heat 1.5 tbsp oil in a heavy-bottomed pan. Add sliced onion and ginger-garlic paste. Saute until onion turns light golden. Next add chicken pieces and 2.5 tbsp yoghurt. Mix well. Cover and cook for 10 – 15 minutes until chicken is half-done. Add ground cilantro paste and 1/2 cup hot water (if you prefer gravy). Mix well. Again cover and cook for 10 – 15 minutes or until the chicken pieces are done and oil floats on top. Sprinkle garam masala powder and mix well. Switch off. Serve with chapathis / pulav.