Coriander Chicken Curry Recipe

Looking for an easy Coriander Chicken Curry recipe? Learn how to make Coriander Chicken Curry using healthy ingredients.


Submitted by pennyalligator

Makes 6 servings



Delicious curry from Marut Sikka's Indian Flavours cookbook. If you wanted, you could probably cut a lot of fat by replacing the butter with low-fat margarine, but I find it compromises the taste too much. It started with 6 tbsp butter, but I find 4 is still very generous. Sikka says this serves 4, but I think his portions are very generous.

Recipe Ingredients for Coriander Chicken Curry

450 g chicken
3/4 cup fat-free yogurt
1 tablespoon garlic paste
2 teaspoons ginger paste
1 tbsp dried coriander
1 1/2 teaspoon turmeric
1 teaspoon chili powder
1/2 teaspoon black pepper
3 medium onions
3 tablespoons butter
1 tbsp oil
2 cups chicken stock
1 teaspoon cardamom powder
1/4 teaspoon cinnamon
1 tsp lemon juice
2 tablespoons cream
1 cup fresh coriander

Recipe Directions for Coriander Chicken Curry

  1. Firstly- the butter is really supposed to be ghee, melted and clarified butter. You can buy this, or you can melt the butter and strain it through a cloth to take out the milk solids; this stops it from burning in the pan. Personally I've never had a problem just using the melted butter though.

  2. Wash the chicken and pat dry with clean cloth.

  3. Mix all other ingredients up to onions in a bowl, and put aside. Chop the fresh coriander finely and put aside.

  4. Boil onions until cooked, blend to a paste with 1 tbsp oil and some water. Heat the ghee on a medium heat and add the onion paste. Cook and stir until moisutre dries up and fat appears on sides.

  5. Add the reserved mixture and cook until fat appears on sides; add chicken and cook until fat appears on sides.

  6. Add chicken stock and bring to boil; add green cardamom and cinnamon, lemon juice, and cream, stir. Add salt to taste. Add fresh coriander, cover and simmer for 2-3 minutes, stirring occasionally.

  7. Notes: Sikka's 'until fat appears on sides' sounds a bit bizarre- it does kind of happen, but the main thing is to cook the initial mixes until most of the moisture is gone, without going so far as to create a burning pulp! It is pretty evident when it's cooked enough, and it's a pretty easy recipe for a truly delicious curry. PS if you prefer a hotter curry, add chili powder to taste!

Categories

Main Dish

Nutrition Facts
Serving Size 259.6g
Amount Per Serving
Calories
244
Calories from Fat
101
% Daily Value*
Total Fat
11.2g
17%
Saturated Fat
4.1g
20%
Trans Fat
0.0g
Cholesterol
74mg
25%
Sodium
616mg
26%
Potassium
367mg
10%
Total Carbohydrates
10.5g
3%
Dietary Fiber
1.4g
6%
Sugars
5.0g
Protein
24.8g
Vitamin A 11% Vitamin C 10%
Calcium 10% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in niacin
  • High in selenium
  •   Bad points
  • High in sodium
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