Green Coriander Chicken

The aroma from cooking the paste was just heavenly. The green colour doesn't make the presentation look very appetising but the fragrance of the dish should whet one's appetite.

As with any dish, cook a few hours ahead for the meat to absorb the flavour.


Ingredients
1½ kg chicken pieces
1 onion, sliced thinly
1 Tbsp oil
250 ml water
1¼ tsp sugar
1 tsp salt
2 Tbsp lemon juice


Grind to a Paste
100gm fresh coriander stalk and leaf
1 onion
1-2 green chillies
4 clove garlic
15 gm fresh ginger

Dry Spices (grind with spice grinder)
12 black peppercorn
1 tsp coriander seeds
1 tsp cumin
1 Tbsp poppy seeds
2 clove
1 cinnamon
6 green cardamon pods

Method
1. Combine the wet paste and dry spices.

2. Heat oil and fry onions until soft then add paste and cook over medium heat for about 10 minutes or until dryish and fragrant.

3. Add chicken and water. Bring to a boil. Cover and cook over low heat until chicken is cooked.

4. Season with salt and sugar to taste. Remove cover and boil to dry off some of the gravy. Adjust seasoning and stir in lemon juice.

5. Garnish with coriander and serve with rice or indian flat bread.


Note : Add more chilli if you prefer it spicier

Tip : To bring out the fragrance of the dry spices, lightly roast it in a pot over medium heat before grinding.

Recipe : Indian Food Made Easy by Anjum Anand (adapted)