Name: Fragrant chicken, coriander & coconut curry
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Indian
Ingredients: 400ml can coconut milk; small bunch coriander; 6 large garlic cloves; small piece fresh root ginger quartered; 1-2 thin green chillies; 2 tbsp vegetable oil; 8 skinless chicken thighs or drumsticks; 1 medium onion finely chopped; 3 cloves; thumb-size piece cinnamon stick; 1½ tsp cumin powder; 1½ tsp coriander powder; 1 tsp garam masala; 1 tsp tamarind paste

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Fragrant chicken, coriander & coconut curry

Fragrant chicken, coriander & coconut curry

Anjum Anand

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.4 out of 5.29 ratingsRate

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This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles

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Creamy saffron yogurt

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Ingredients

Nutrition

Units:

MetricUS

400ml can coconut milk
small bunch coriander
6 large garlic cloves
small piece fresh root ginger

quartered
1-2 thin green chillies
2 tbsp vegetable oil
8 skinless chicken thighs

or drumsticks
1 medium onion

finely chopped
3 cloves
thumb-size piece cinnamon stick
1½ tsp cumin

powder
1½ tsp coriander

powder
1 tsp garam masala
1 tsp tamarind

paste

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Nutrition: per serving

kcal438
fat28g
saturates16g
carbs9g
sugars5g
fibre1g
protein39g
salt0.69g

low

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.

RECIPE TIPS

TAMARIND PASTE

Years ago you would have bought a block of dried tamarind and soaked it in water until the fruit softened. You can now buy concentrated pastes to add its characteristic tart, sour character and depth of flavour to a dish. The bought pastes have different amounts of sourness, so add a little at a time and taste as you go.

Recipe from Good Food magazine, June 2009

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A star rating of 4.4 out of 5.29 ratings

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