Coriander Chicken Curry [Cilantro Chicken]
Coriander Chicken Curry is one of the first recipes I created on this blog - inspired by a tasty dish at an Indian restaurant in Minneapolis.
Servings: 6 People
Calories: 499kcal
Equipment
- Food processor or blender
Ingredients
Marinade:
- 8 Garlic Cloves peeled and chopped
- 4 Inch Chunk of ginger peeled and chopped
- 4 tablespoon Lemon Juice
- 2 tablespoon Olive Oil
- 4 lbs Boneless Skinless Chicken Thighs and/or Breasts chopped into large chunks
Cilantro “Pesto”:
- 2 Large Tomatoes
- 2 Fresh Fresno Chilis seeded and chopped
- 6 cups Cilantro packed
- 1 teaspoon Cumin
- 2 teaspoon Turmeric
- 1 teaspoon Coriander Powder
- 1 teaspoon Crushed Chilies
- 2 teaspoon Fennel Seeds
Assembly:
- 2 tablespoon Olive Oil
- 1 cup Plain Greek Yogurt*
- Salt
- Ground black pepper
Instructions
- Put all marinade ingredients into food processor, and process till it’s a thick, smooth paste. If it’s too thick to process smoothly, you can add a little water to get it going.
- Place chicken pieces in a large bowl or freezer bag, pour marinade over, and mix to coat.Cover - or seal your freezer bag - and marinate in the fridge for a few hours or overnight.
- I don’t bother to clean out the food processor (more flavor!), before adding tomatoes and fresno chilis. Process till well chopped, then add cilantro a bit at a time to make a thick pesto. Once all cilantro is added and chopped well, mix in remaining spices.
- Cover and refrigerate till needed.
- Once chicken is properly marinated, measure remaining 2 tablespoons olive oil in a large pan or large dutch oven over medium-high heat.
- Add the marinated chicken – remaining marinade and all – and cook until golden brown on all sides.
- Turn stove down to medium heat.
- Add cilantro mixture and cook – stirring frequently – for another 10 minutes or so. Reduce heat to low, cover pan, and cook another 20 minutes or so.
- Add Greek yogurt, stirring till it’s all incorporated, and cook - uncovered - another 15-20 mins. Season with salt and pepper, to taste.
- Serve on a bed of rice, and ideally with a good amount of naan! (Naan, of course, would render it “no longer gluten free”)
Notes
Once cooled to almost room temperature, leftovers can be stored in an airtight container in the fridge for up to 3 days.
To make this dairy free, substitute coconut cream for the Greek Yogurt
Nutrition
Calories: 499kcal | Carbohydrates: 9g | Protein: 63g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 289mg | Sodium: 300mg | Potassium: 1105mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1735IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 4mg