Coriander Curry
Directions
- 1Heat oil or ghee in a large pan. Add bay leaves, cardamom pods, cloves, and cinnamon stick. Fry until fragrant.
- 2Add onions with a pinch of salt and cook until soft and browned.
- 3Stir in garlic and ginger, cooking for 2 minutes. Add splashes of water if the onions begin to catch.
- 4Add turmeric, cumin, coriander, and chilli powder. Fry until the spices release oil.
- 5Cut chicken into bite-size pieces and stir into the pan with salt. Cook on high for 2 mins, then cover and simmer on medium for 10 mins to release its juices.
- 6Meanwhile, blend coriander, mint, chillies, and cashews into a smooth paste.
- 7Remove the lid from the chicken, cook until the masala thickens and oil separates.
- 8Stir in the green paste. Cook 2 mins, then add yogurt and garam masala. Cover and simmer on low-medium for 12-15 mins.
- 9Uncover, stir well, and finish with crispy fried onions and a sprinkle of chilli flakes or drizzle of chilli oil.
Ingredients
- 4-5 tbsp vegetable oil or ghee
- 2 bay leaf
- 3 cardamom pod
- 3 whole clove
- 1 whole cinnamon stick
- 2 medium white onion, thinly sliced
- 1.25 tsp salt
- 3 garlic & ginger blocks
- 1.25 tsp turmeric
- 1.5 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp chilli powder
- 800 g – 1 kg chicken thighs or drumsticks, skinless
- 4 thai green chilli
- 1 bunch fresh coriander
- 1 small bunch fresh mint
- 1 handful cashew nuts (optional)
- 2-3 tbsp yogurt
- 1 tsp garam masala
- to taste crispy fried onions (optional)
