April 11, 2003

Recipe #2: Chicken & coriander curry

Chicken + Coriander curry

This is another recipe of mine, given a big thumbs up by Chris who sampled it for me. It's an original recipe, made to try and imitate a dish in a local Indian place in Hilversum. Originally I popped it in the oven for a while rather than a pan, but both seem to be just as effective.

You need the following for 2 people:

  • 1/2kg chicken fillet, cut into small bite-size pieces
  • 1-2 tablespoons chopped fresh coriander
  • 1 level tablespoon coriander powder
  • 1/2 teaspoon chilli powder
  • 1 teaspoon crushed garlic
  • 1/4 teaspoon turmeric
  • 1 chopped red chilli
  • 1 teaspoon cumin powder
  • 1/2 teaspoon salt
  • Good amount of vegetable oil

Do this:

  1. Mix the herbs and spices and salt in a mug
  2. Add enough oil to cover it all (to about 1/5 of a mugfull) and mix it all together well
  3. Put it in a bowl or tub with the chicken, and mix it so the chicken's well covered in the curry.
  4. Marinate for minimum 1/2 hour, or as many hours as you want. The longer you do, the more the curry will get in the chicken. If you're in a hurry you can cook straight away but you won't get so much flavour inside the chicken.
  5. Put a frying pan on medium heat, once it's hot put all the chicken mixture into it.Stir it for a bit so the chicken is seared.
  6. Turn the heat down a bit, and put a lid on. Let it cook for 15-20 minutes, stirring occasionally.
  7. Take the lid off, let it cook another 5 minutes so the juices thicken up a bit.
  8. Enjoy!
Posted by Ben at April 11, 2003 11:36 AM
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