Coriander chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp coriander seeds
- 4 dried red chillies
- 4 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 2 onions, roughly chopped
- 4 garlic cloves, finely chopped
- 2½ piece of ginger, finely chopped
- 4 tbsp tomato purée
- 8 chicken thighs, bone-in and skin removed
- ½ tsp chilli powder
- 2 tsp ground coriander
- 20g coriander, stalks and leaves chopped separately
Method
- STEP 1
Heat a pan over a medium-high heat and add the coriander seeds and red chillies. Dry fry for 2-3 mins until they start to change colour. Tip into a pestle and mortar and crush until fine.
- STEP 2
In the same pan, heat the oil over a medium heat. Add the cumin and fenugreek seeds and let them sizzle for a minute before adding the onions. Cook for 8-10 mins until deeply golden. Stir in the garlic and ginger and cook for another minute. Add the tomato purée and cook for 2 mins.
- STEP 3
Move this mix to the corners of the pan and add the chicken thighs to the centre. Turn the heat up to high and cook for 5 mins, stirring, until lightly coloured. Add all the spices including the crushed chilli mixture and 1 tsp salt. Mix well and add 600ml boiling water. Add the chopped coriander stalks and mix well. Reduce the heat to a gentle simmer, cover and cook for 35-40 mins until the chicken is cooked through, stirring occasionally. Remove the lid for the final 10 mins to thicken slightly. Scatter over the chopped coriander leaves to serve.
