coriander chicken curry

1. 1

   Chop the chicken into small pieces and set it aside to rest at room temperature.

2. 2

   Add coriander, 4chilli (depends on ur tolerance for hotness)1 chopped onion, 1 chopped tomato, garlic, ginger, pepper grams, cloves in a grinder and make a paste.

3. 3

   Heat a big pan, add cooking oil just to coat the surface of the pan, and fry the onion until its caramelized at medium heat.

4. 4

   Directly add the paste from step 2 to the caramelized onions and add a cup of water

5. 5

   Add the turmeric, corriander powder, garam masala, and the tamarind into the paste.

6. 6

   Cook for fifteen minutes until the paste turns from green to brownish green.

7. 7

   Add the piece of chicken into the gravy, add salt and cover the pan with the lid

8. 8

   Cook the chicken until the gravy reduced ( until 50 % of the water is gone).

9. 9

   Serve it with rice or naan bread

* Per serving · 4 servings · Values may vary.

No additional tips available.