LOCATION: Recipes >> Poultry >> Coriander Chicken
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Coriander Chicken
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1 Kg / 2.2 lbs chicken joints, skinned
2-4 cloves garlic, peeled and crushed
125 g / 5 oz thick set natural yoghurt
5 Tbsps cooking oil, (I use groundnut oil)
1 large onion, finely sliced
2 Tbsps ground coriander
1/2 tsp ground black pepper
1 tsp ground mixed spice
1/2 tsp ground turmeric
1/2 tsp cayenne pepper or chilli powder
125 ml / 4 fl oz warm water
1 tsp salt or to taste
25 g / 1 oz ground almonds
2 hard-boiled eggs
1/4 tsp paprika
Mix the garlic with the yoghurt and place in a bowl. Cut each
chicken joint into two and stir into the yoghurt mixture. Cover,
and leave to marinate in a cool place for 2 - 4 hours. It can be
refrigerated overnight if preferable. Heat the oil on medium and
fry the onions until browned (6 - 8 mins). Remove with a slotted
spoon and set aside. In the same oil, fry the coriander, pepper,
mixed spice and turmeric for 1/4 min then add the chicken pieces
with all their marinade. Adjust the heat to medium-high and fry
the chicken until no pink shows (5 - 6 mins). Add the cayenne/chilli
powder, water, salt and the fried onion slices. Bring to the boil,
cover and simmer until the chicken is tender (about 1/2 hour).
Stir in the ground almonds at the last minute. Garnish with slices
of hard-boiled egg sprinkled with paprika if liked and Serve with
pilau rice.
Serves 4.
Note: If boneless chicken is used, reduce the cooking time slightly.
Joan Edington Galashiels, Scotland
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