We have cooked this curry a few times now and it just keeps getting better at each sitting. It originates from Southern India and I always liken it to eating a Sag (I’m a huge spinach fan, in fact greens in general) but with way more flavour. You do have to be partial to a bit (a whole large bunch) of coriander to fully appreciate this truly fragrant creation, but if you are, you will certainly want to add it to your culinary repertoire.
I have an interest in the medicinal properties of herbs and it has been said that coriander can help with anxiety and insomnia, while also being a digestive aid. Well, I certainly had a contented night’s sleep after demolishing a plateful of this for supper. Not to say that it was heavy in any way, you actually feel ‘healthy’ whilst eating it. I know, great isn’t it!?
This is another great find from www.cookeatblog.com as we slowly work our way through Lee’s extensive catalogue. Please refer to his website http://www.cookeatblog.com/coriander-chicken-curry/ for the full cooking method and original recipe. We have adapted it slightly to our taste as we aren’t keen on bones in a curry plus like it slightly thicker.
Here’s our take on it (this will serve two):
600g of boneless skinless chicken thighs (the recipe states a whole jointed chicken), vegetable oil, onions, garlic, fenugreek seeds, cumin seeds, fennel seeds, white poppy seeds, black pepper, salt, cardamom pods, curry leaves, ground turmeric, ground cumin, ground coriander, garam masala, powdered ginger, cayenne pepper, 300ml chicken stock, a large bunch of fresh coriander (leaves and stalks – pounded in a pestle and mortar to make a paste) and the juice of half a lemon.
Here are the dried spices all ready to go:
The list of ingredients is long but they all work together to make something quite deliciously savoury, with the added bonus that you don’t feel ‘too’ guilty about eating it. You can almost feel those antioxidants doing their thing as you munch your way through lots of heavenly goodness.
We served it with a plain naan (to help mop up all of that flavoursome gravy), a simple Tarka Dal taken from Rick Stein’s ‘India’ (I will be posting about our love of various dals in the near future) and a nice helping of mango chutney on the side. Tuck in and feel revitalised.