Chicken and Coriander Curry
Coriander chicken curry is a good and easy recipe. This is a really aromatic chicken and coriander curry recipe that’s not too hot. It’s easy to prepare ahead and is a good one to freeze. This Indian-style chicken curry will go well with basmati rice, naan bread or even rice noodles. Check it out the Chicken and Coriander Curry Recipe here!!
[one_fourth]Prep Time: 10 minutes+ marination[/one_fourth] [one_fourth]Cook Time: 45 minutes [/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg chicken
- 4 tablespoon oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 cup plain yogurt
- 1/2 cup cashew nuts
- 4 green chilies
- 1 bunch coriander leaves
- 1/4 teaspoon turmeric powder
- salt To Taste
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Put coraiander leaves,green chillies and cashews in a blender or food processor. Blend for 2-3 minutes or until smooth.
Take it out in a bowl. Add ginger garlic paste, yogurt, turneric powder and salt. Mix well.
Put chicken into the yogurt mixture. Stir to coat evenly. Cover and marinate chicken for 2 hours to blend flavors.
Heat oil in a deep wok or karahi over medium heat.
Add chicken along with marination. Cook and stir for 10 minutes on high flame or until chicken is longer pink.
Then reduce the heat and cook and stir for 15 minutes or until chicken is tender.
Dish it out. Chicken and Coriander Curry is ready to serve. ENJOY!!
- Serve with rice, naan bread or noodles.
If you like Chicken and Coriander Curry recipe and make it then let me know your feedback by commenting below.