Coriander Chicken

Cuisine: Indian
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 1/2 lbs		Skinned and boned chicken thighs - cut into 2 inch strips
4		Clov garlic - crushed (large)
1 x		Thi set natural yoghurt
2 oz		Ghee or unsalted butter
1 oz		Onion - finely sliced (large)
1 x		Root ginger - grated
2 tablespoons		Ground coriander
1 teaspoon		Ground cumin
1 teaspoon		Ground turmeric
1/2 teaspoon		Chilli powder - up to 1, up to
1/4		Warm water
1 teaspoon		Salt or to taste
2 tablespoons		Double cream
		Garnish
1		Hard boiled egg - quartered lengthways
1		Tomato - cut into chunky (large) pieces
1 tablespoon		Chopped fresh coriander

Mix the chicken thoroughly with the garlic and yoghurt. Cover and set

aside for 2 hours. You can leave it overnight in the fridge if you wish,

but bring to room temperature before cooking.

Heat the ghee or butter over a medium heat and fry the onions until they

are caramelised (7-8 minutes). Lift them with a slotted spoon and press

down with another spoon to remove excess fat. Drain them on absorbent

paper.

In the same fat, fry the ginger, coriander, cumin, turmeric and chilli

powder for 30 seconds and add the chicken. Increase the heat to high,

stir and fry the chicken until it changes colour (4-5 minutes).

Add the water, salt and fried onions. Bring to the boil, reduce the heat

to low, cover the pan and cook for 15 minutes or until the chicken is

tender.

Stir in the cream, simmer gently for 2-3 minutes, remove from the heat and

garnish with the egg and tomatoes. Scatter the fresh coriander all over

and serve with fried rice.

Carlton Food Network http://www.cfn.co.uk/

Source:
Maria Cianci, SF Chronicle, August 19, 1998

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