Dhaniya Chicken Curry - Coriander Chicken Curry
Aromatic Dhaniya Chicken Curry is cooked in a cilantro yogurt-based marinade along with tomatoes, onions, and spices. It's perfect with a bowl of rice or naan.
Servings: 4 servings
Equipment
Ingredients
for the chicken marinade
- 10.5 ounces Fage 2% Greek yogurt
- 1/4 tsp peppercorns
- 4 cloves
- 1 tsp cumin seeds
- 4 green cardamom pods
- 1/2 piece cinnamon stick
- 1 tsp fennel seeds
- 2-3 green chilies*
- 6 cloves garlic
- 2 inch piece ginger
- 1/2 tsp red chili powder
- 1 tbsp coriander powder
- 1/2 tsp salt
- 1 bunch fresh cilantro leaves
- 1.5 pounds organic boneless skinless chicken breasts**
for cooking chicken
- 2 tbsp avocado oil
- 1 bay leaf
- 1 tsp cumin seeds
- 1 medium onion finely chopped
- 2 plum tomatoes chopped
- marinated chicken
- 1/4 - 1/2 cup water optional for more gravy
- salt to taste
Instructions
- Prepare the marinade. Add yogurt and all the spices in a food processor.
- Add the fresh cilantro leaves.
- Blend until combined.
- Set marinade aside.
- Chop the chicken into small 1/2 inch pieces.
- Pour the marinade into the chicken.
- Coat the chicken. Cover the chicken and place bowl into the fridge for 3 hours at least and up to 24 hours.
- Chop the onion.
- Heat up a dutch oven on medium heat, once hot, add oil followed by bay leaf and cumin seeds.
- Add onions. Saute for 5 minutes until golden brown.
- While the onions brown, chop the tomatoes.
- Now add the tomatoes to the onions. Stir and season with salt.
- Reduce heat to low-medium heat. Cover and cook the onions and tomatoes until a paste-like consistency is formed, about 5-7 minutes.
- This is what you should have.
- Add the marinated chicken to the onion-tomato mixture.
- Stir. Add the water at this time. Cook the chicken for 5 minutes.
- Cover chicken with a lid and cook for 20 minutes. Keep checking and stirring in between. Notice the water will slowly evaporate.
- Once the chicken curry is at your desired consistency, check to make sure the chicken is cooked through. Also note, once at rest, the chicken gravy will gradually thicken. Turn off the stove.
- Let the chicken curry sit for about 15 minutes so the flavors marry together. Serve with brown rice, white rice, quinoa, or naan.
Notes
* Spice Level: the spice level in this chicken curry is just right. If you prefer more spice, go ahead and add another green chilly. Similarly, for less spice, don't omit the green chilly in this recipe, but rather reduce the red chili powder from 1/2 tsp to 1/4 tsp, or skip.
** Chicken Type: for more richness, you can use dark meat, such as use boneless, skinless chicken thighs. You can also use legs if you prefer.
Nutrition
Calories: 362kcal | Carbohydrates: 14g | Protein: 45g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 608mg | Potassium: 823mg | Fiber: 4g | Sugar: 6g | Vitamin A: 486IU | Vitamin C: 13mg | Calcium: 145mg | Iron: 2mg