Imagine this: you open your refrigerator, and there it is, a heap of fresh coriander threatening to invade every nook and cranny. You start to wonder if it has multiplied overnight, conspiring against you in a leafy coup. Desperate times call for desperate measures, and you find yourself seeking an escape from this leafy problem. And what better way to tame the unruly coriander army than with a fragrant chicken curry?
One of the common challenges faced by home cooks is the struggle to utilise an entire bunch of fresh coriander including the stems before it starts wilting and eventually goes to waste. Coriander, with its vibrant green leaves and distinctive aroma, is an integral part of various culinary traditions worldwide. Its unique flavour profile adds a refreshing twist to dishes, making it a popular choice among chefs and home cooks alike.
However, due to its delicate nature, coriander tends to spoil relatively quickly, leaving us with the dilemma of finding creative ways to use it before it goes bad. In this recipe, we explore a delicious solution by incorporating coriander into a flavourful chicken curry, allowing you to savour the herb's essence while making the most of your precious coriander bunch. With this recipe, you can bid farewell to the dilemma of using up your coriander before it spoils, as every bite of this coriander chicken curry will leave you craving for more.
Video Credits: Curry With Bumbi/YouTube
Ingredients:
- 500 grams boneless chicken, diced
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 green chilli, finely chopped (optional, adjust to taste)
- 1 bunch of fresh coriander, leaves and stems separated
- 2 tablespoons vegetable oil
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- 1 cup coconut milk
- Freshly squeezed juice of half a lime
Method:
- Wash the coriander leaves and separate them from the stems. Finely chop the leaves and set them aside for garnishing later.
- In a blender or food processor, combine the coriander stems, onion, garlic, ginger, and green chilli. Blend until you achieve a smooth paste. If needed, add a splash of water to facilitate blending.
- Heat the vegetable oil in a large pan or skillet over medium heat. Add the coriander-onion paste and sauté for a few minutes until fragrant and lightly browned.
- Add the ground coriander, cumin, turmeric, red chilli powder, and salt to the pan. Stir well to combine the spices with the onion mixture, allowing them to cook for a minute or two.
- Add the diced chicken to the pan and cook until it turns white on all sides, ensuring it gets coated evenly with the spice mixture.
- Pour in the coconut milk, reduce the heat to low, and let the curry simmer for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Once the chicken is cooked, sprinkle the garam masala over the curry and mix well. Cook for an additional 2-3 minutes to allow the flavours to meld together.
- Remove the pan from the heat and squeeze the lime juice over the curry, giving it a tangy kick.
- Serve the coriander chicken curry hot, garnished with the reserved chopped coriander leaves. It pairs wonderfully with steamed rice, naan, or roti.
