How to Make Appetizing Coriander chicken curry

Coriander chicken curry. Coriander Chicken curry - we call it as pacha kozhi kurma. The poppy seed paste (khus khus) added at the end adds an unique aroma. Try our coriander chicken curry, it's low in calories and gluten free.

She successfully tried the coriander chicken curry and wanted to […] Return the chicken, then stir in the powdered spices and coconut paste. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much. Coriander and coconut chicken curry can be made in minutes. You can cook Coriander chicken curry using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Coriander chicken curry

1. Prepare 250 grams of Coriander.
2. It's 3 of chopped onion.
3. Prepare 1 of tomato.
4. It's 1 kg of chicken.
5. It's 4 of green chillis.
6. Prepare 3 piece of cloves.
7. It's 4 piece of pepper grains.
8. You need 3 clove of garlic.
9. You need 1 pinch of ginger.
10. Prepare 5 grams of turmeric.
11. You need 10 grams of coriander powder.
12. You need 5 grams of Garam masala.
13. You need pinch of tamarind.
14. It's 1 of salt.
15. It's 1 of cooking oil.

This is a tasty and easy curry to make. The fragrant coriander chicken curry dish can be made extra hot with a scattering of green chilli. From the book Chicken: Over two hundred recipes devoted to one glorious bird by Catherine Phipps. Spinach Chicken Curry v/s Coriander Chicken Curry.

Coriander chicken curry instructions

1. Chop the chicken into small pieces and set it aside to rest at room temperature..
2. Add coriander, 4chilli (depends on ur tolerance for hotness)1 chopped onion, 1 chopped tomato, garlic, ginger, pepper grams, cloves in a grinder and make a paste..
3. Heat a big pan, add cooking oil just to coat the surface of the pan, and fry the onion until its caramelized at medium heat..
4. Directly add the paste from step 2 to the caramelized onions and add a cup of water.
5. Add the turmeric, corriander powder, garam masala, and the tamarind into the paste. Cook for fifteen minutes until the paste turns from green to brownish green..
6. Add the piece of chicken into the gravy, add salt and cover the pan with the lid.
7. Cook the chicken until the gravy reduced (until 50 % of the water is gone)..
8. Serve it with rice or naan bread.

In order to prepare a green coloured gravy, you can use spinach leaves as well. Just use blanched spinach leaves in place of coriander and mint leaves and rest the recipe of preparing Spinach Chicken Curry and Coriander Chicken Curry is exactly the same. I thought the curry goes well with rice/pulao and Jose thinks it goes well with roti. So why dont you try this one and see which is the better combo rice or roti ? :) As usual I was confused about the name of the chicken curry. Since I used more coriander leaves than usual, I decided to name it as Coriander Chicken Curry.