Chicken With Roasted Coriander In Coconut-Curry Sauce Recipe

Recipe By Martha Stewart

Madhur jaffrey's recipe for dakshini murgh, a southern india-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.

17 Rating -
Non Vegdiet
1hr 30minstotal
Chicken With Roasted Coriander In Coconut-Curry Sauce

ingredients serve

Ingredients for Chicken With Roasted Coriander In Coconut-Curry Sauce Recipe

  • 3/4 tablespoon Whole coriander seeds
  • 0.06 teaspoon Fenugreek seeds
  • 1/2 teaspoon Whole black peppercorns
  • 1.50 tablespoon Vegetable Oil
  • 1/4 teaspoon Black mustard seeds
  • 1/4 stick Cinnamon
  • 0.88 pound Chicken pieces, skin removed, cut into small pieces
  • 1/2 Medium onions, cut into thin rings
  • 1.25 Cloves garlic, cut into thin slices
  • 1/4 teaspoon Peeled and finely grated fresh ginger
  • 1/4 Tomato, finely chopped
  • 0.13 teaspoon Ground turmeric
  • 0.13-1/4 teaspoon Cayenne pepper
  • As required Kosher salt
  • 1/4 tablespoon Fresh lemon juice
  • 1/4 can Full fat coconut milk, such as a taste of thai
  • 1/2 Fresh hot green chiles, such as bird's eye, indian long, or serrano, split lengthwise
  • As required Plain basmati rice, for serving
  • As required Yogurt with cucumber and mint, for serving
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Martha Stewart