Coriander Chicken Curry
Coriander Chicken Curry
Ingredients
For the Curry
- 2 tablespoons vegetable oil
- 1 red onion, sliced
- 2 tablespoons ginger-garlic paste, or minced ginger and garlic
- 2 pounds bone-in chicken pieces, such as drumsticks and thighs
- 2 dried red chilies, whole
- 1/2 teaspoon black pepper, ground
- 1/2 teaspoon cardamom powder
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 1/2 cup plain yogurt
- 2 green chilies, chopped
- 1/2 cup fresh cilantro, chopped, plus more for garnish
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the sliced red onion and sauté, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
⏱️ 10 min
- 2
Add the ginger-garlic paste to the pan and cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Add the bone-in chicken pieces and whole dried red chilies to the pan. Sprinkle with black pepper, cardamom powder, curry powder, paprika, turmeric, and salt.
⏱️ 2 min
- 4
Mix thoroughly, ensuring all chicken pieces are well coated with the spices. Cook, stirring occasionally, until the chicken is browned on all sides and the spices are fragrant, about 10-12 minutes.
⏱️ 12 min
- 5
Pour the plain yogurt over the chicken and spices. Add the chopped green chilies and 1/2 cup of fresh chopped cilantro. Mix everything together until well combined.
⏱️ 3 min
- 6
Cover the pan with a lid, reduce the heat to low, and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and tender, and the flavors have melded into a rich sauce.
⏱️ 20 min
- 7
Remove the lid and check for seasoning. If desired, add more salt to taste. Garnish with additional fresh chopped cilantro just before serving.
⏱️ 2 min
- 8
Serve the Coriander Chicken Curry hot with naan, roti, or your favorite flatbread.
Kitchen Tools
Nutrition Facts (per serving)
Coriander Chicken Curry
Ingredients
For the Curry
- 2 tablespoons vegetable oil
- 1 red onion, sliced
- 2 tablespoons ginger-garlic paste, or minced ginger and garlic
- 2 pounds bone-in chicken pieces, such as drumsticks and thighs
- 2 dried red chilies, whole
- 1/2 teaspoon black pepper, ground
- 1/2 teaspoon cardamom powder
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 1/2 cup plain yogurt
- 2 green chilies, chopped
- 1/2 cup fresh cilantro, chopped, plus more for garnish
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the sliced red onion and sauté, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
⏱️ 10 min - 2
Add the ginger-garlic paste to the pan and cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Add the bone-in chicken pieces and whole dried red chilies to the pan. Sprinkle with black pepper, cardamom powder, curry powder, paprika, turmeric, and salt.
⏱️ 2 min - 4
Mix thoroughly, ensuring all chicken pieces are well coated with the spices. Cook, stirring occasionally, until the chicken is browned on all sides and the spices are fragrant, about 10-12 minutes.
⏱️ 12 min - 5
Pour the plain yogurt over the chicken and spices. Add the chopped green chilies and 1/2 cup of fresh chopped cilantro. Mix everything together until well combined.
⏱️ 3 min - 6
Cover the pan with a lid, reduce the heat to low, and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and tender, and the flavors have melded into a rich sauce.
⏱️ 20 min - 7
Remove the lid and check for seasoning. If desired, add more salt to taste. Garnish with additional fresh chopped cilantro just before serving.
⏱️ 2 min - 8
Serve the Coriander Chicken Curry hot with naan, roti, or your favorite flatbread.