Creamy saffron yogurt
This creamy dessert is called shrikhand and is a must in many Indian houses on the west coast. It's a whole lot healthier than most Indian desserts - dig in!
Fragrant chicken, coriander & coconut curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400ml can coconut milk
- small bunch coriander
- 6 large garlic cloves
- small piece fresh root gingerquartered
- 1-2 thin green chillies
- 2 tbsp vegetable oil
- 8 skinless chicken thighsor drumsticks
- 1 medium onionfinely chopped
- 3 cloves
- thumb-size piece cinnamon stick
- 1½ tsp cuminpowder
- 1½ tsp corianderpowder
- 1 tsp garam masala
- 1 tsp tamarindpaste
Nutrition: per serving
- kcal438
- fat28g
- saturates16g
- carbs9g
- sugars5g
- fibre1g
- protein39g
- salt0.69glow
Method
step 1
Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
step 2
Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
step 3
Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. 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.
