December 11, 2011

Dhania chicken (chicken in coriander gravy)

Seeing the fresh bunch of coriander leaves in the fresh market, I couldn’t but buy it. I absolutely love the smell of coriander leaves and it always reminds me of winter, a fresh enticing smell. I decided to blend this freshness with the spiciness of green chilies and ginger into a gravy. This is a typical Indian dish with chicken in this vibrant green gravy, cooked slowly to incorporate all the flavors together. Varying the amount of curd, the gravy can be made thicker or lighter. I prefer a gravy to be just enough to nicely cover the chicken pieces. The Indian flavors made my dinner delicious.

You can print the recipe for your kitchen here: PRINTABLE RECIPE
(Serves 3)

500g chicken pieces
1 big bunch coriander leaves (~2.5 cups)
1.2inch ginger
4-5 green chilies (according to taste and hotness of the chilies)
1 big onion
1sp coriander powder
3tbsp yogurt
Salt, sugar, oil


1.      Coarsely chop the coriander leaves (including the stems) and ginger. Add the chilies. Blend it into a paste.
2.      Finely dice the onion.
3.      Heat oil in a pan, and add the onion. Fry until golden brown.
4.      Add the chicken pieces and fry on medium heat until starting to get color.
5.      Add the coriander paste, coriander powder. Cook on low heat for 10 mins.
6.      Add the yogurt. Season with salt and a pinch of sugar.
7.      Cook on low-medium heat until chicken is cooked.
8.      Serve with steaming basmati rice.

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