What if I told you that you could turn your love of the green coriander chutney into a deliciously fresh and zingy curry, say hello to my Coriander Chicken Curry or Dhania Chicken recipe. This dish is a popular Bengali dish and combines some fresh green coriander and mint leaves along with yogurt.
This Coriander curry is a quick and easy recipe and makes for a delicious dish. If you are hosting a dinner party, this dish can be the main curry dish alongside some other vegetarian dishes. Replace the chicken with paneer or tofu and yogurt with coconut yogurt and it will make for a delicious vegetarian or vegan meal.
Serve the coriander curry alongside hot rotis or naans and raita and fresh cut juliennes of onions or this carrot salad
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Servings |
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- 600 gms chicken breast cut into bite size pieces
- 4 tbsp yogurt
- 1 tbsp ginger garlic paste
- 1 green chilli finely chopped
- 1/2 onion roughly chopped
- 1 bunch coriander leaves and stems washed and coarsely chopped
- 8-10 mint leaves washed and coarsely chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 large onion finely chopped
- Oil for cooking
- Salt to taste
Ingredients
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For the chicken marinade
- In a blender or grinder, add the ginger garlic paste, coriander leaves, mint leaves and green chilies, and grind to a smooth paste.
- Put the chicken in a large bowl, and add to it the ground coriander paste, and 4 tsp of yogurt. Add salt to taste and mix thoroughly so that all of the chicken is coated evenly in the marinade. Marinate and leave to rest for at least half an hour in the fridge.
- Heat oil in a kadhai or pan. When the oil is hot, add the onions and saute until translucent.
- Add the turmeric, cumin and coriander powder and mix well.
- Add the marinated chicken along with the coriander yogurt chutney paste.
- Season with salt and mix everything well, put the lid on and cook until the water from the yogurt separates.
- Add the garam masala and salt as to the curry and mix.
- Cook until the chicken is tender for another 15 mins or so and the curry thickens a little. Add water if you would like a runny curry.
- Serve with hot rotis and raita and enjoy your curry night.
