Most chicken curries are standard fare in terms of how they look, while they can differ widely in how they taste. Sometimes you need to refresh not just what you eat, but also what you see. Enter scene : Dhania (coriander) chicken curry!
This luscious curry is made with the standard onion and tomato base, but taken to another level with lots of coriander thrown in.
The coriander adds some freshness and herbiness to the curry and also gives it a dark green-brown hue, making it different from the standard chicken curries. The coriander is blitzed with the tomatoes and added to the caramelized onions, spices and browned chicken so that all the flavours come together into a harmonious curry š¤©
As the chicken cooks away in this coriander spiced gravy, the flavours soak into the meat and the result is this delicious, moist chicken in a thick, aromatic curry. Win!
I’ve made this for friends as well as when my parents were visiting. Resounding success across the board, if I may say so myself! You have to try this, I guarantee you’re going to love it š
Serve it with rice or chapatis, as you wish. Watch it disappear before you know it!
Dhania Chicken Curry
Ingredients
Marinade:
500g curry cut chicken
1/2 tsp turmeric (haldi) powder
2 tbsp oil
1 tsp salt
1 tsp red chilli powder
Curry:
2 onions – blitzed to a paste
2 tomatoes
2 green chillies
1 tbsp ginger garlic paste
1/2 cup fresh coriander leaves
1 tsp cumin (jeera) seeds
1.5 tsp coriander (dhania) seeds
1/2 tsp fennel (saunf) seeds
1 tsp red chilli powder
3/4 cup water
1 tsp garam masala
1/2 tsp coriander (dhania) powder
Salt to taste
1 tbsp oil
Fresh coriander for garnish
Directions
- Wash and dry the chicken. Mix in the oil, salt, turmeric and chilli powder and rub into the chicken. Cover and marinate for one hour
- Once the chicken is done marinating, begin the curry prep. Blitz the tomatoes and coriander leaves into a paste. It doesn’t need to be completely smooth
- Heat oil in a pan. Add the cumin seeds, coriander seeds, fennel seeds. Keep the pan on low heat so that the seeds don’t burn
- Once they splutter, add the blitzed onion and cook on medium heat for 3-4 minutes till the onions get slightly browned
- Add the ginger garlic paste and chopped green chillies and cook for 1 minute
- Put the chicken in the pan and mix well. With the pan on high heat, cook the chicken for 4-5 mins till it browns and the flavours get sealed in
- Reduce to low-medium heat and add the tomato-coriander paste and mix
- Add the garam masala, coriander powder, red chilli powder and mix. Cook for 5 mins till oil releases from the sides
- Pour in the water, adjust for salt, mix well and cover the pan. Cook for around 20-25 minutes till the chicken cooks through evenly
- Transfer to a serving dish and top with fresh coriander
My Tuck Box 
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