Coriander chicken curry
Curries With Bumbi · ♥ 2K likes · 94.3K views · 8 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 20 g ginger
- 10 g garlic
- 100 g coriander leaves
- 680 g boneless skinless chicken thighs
- 186 g onions
- 1½ tsp salt
- 0.125 tsp turmeric powder
- 2 tsp butter
- 1 whole serrano pepper
- 4 tbsp water
Blend ginger, garlic and a seeded serrano with 4 tablespoons water to a smooth paste.
- water
Blend a big bunch of coriander leaves and stalks with a splash of water to a fine green paste.
- 4 tbsp yogurt
Mix the chicken thighs with the ginger-garlic paste and 4 tablespoons smooth yogurt; marinate at least 30 minutes.
- 3 tbsp oil
Heat 3 tablespoons oil over medium-high; cook the finely chopped onions with a sprinkle of salt until pale and soft, not browned.
Add the chicken and marinade; on high heat, stir often until the water from the chicken and yogurt has dried up and mostly oil bubbles.
Drying out the chicken and spicing
- 1 tsp Kashmiri red chilli powder
Add Kashmiri chilli powder, a tiny pinch of turmeric and the salt; stir, cover on medium-low 3 minutes.
- 1 cup hot water
Add a little less than a cup of hot water; cover on low 15 minutes for boneless chicken, 25 to 30 for bone-in.
Simmering in hot water
- 2 tsp coriander seeds
Toast 2 teaspoons coriander seeds in a pan over medium-low, stirring, until just golden; remove to a plate and grind, letting them cool first if using a spice grinder.
- sugar
Add the ground coriander and the coriander leaf paste, rinsing the blender jar with a little water, and a little sugar if wanted; scrape the sides of the pan.
Adding the coriander, and when
- lemon or lime juice
Cover just 2 minutes, then taste and adjust; add a few drops of lemon or lime juice and switch off the heat.
- 1 whole dry red chili
Fry a dry red chili in butter over medium heat and drizzle over the curry.