Coriander Chicken

This next dish is a Bengali delicacy which was introduced to me by Tannu Bhabi (Tannishta). My only tweak over here is the addition of coconut milk to make this dish richer & thicker. However if you are not a fan of coconut milk then you can give it a pass & it will still not reduce the taste of this chicken curry.

Ingredients

1 kg Chicken cleaned and cut
1 cup coriander leaves plus extra for garnishing
2 Onions medium chopped
1 tomato -finely chopped
2 tbsp. Red chilli flakes
1 tbsp. chilli powder
1 tsp. ginger-garlic paste
1/4 tsp. turmeric powder
1 tbsp. veg oil
1 tsp. cumin seeds
Salt to taste
100 ml thick coconut milk+ ½ cup water 

Grind 1 cup of coriander leaves to a fine paste.

Heat oil in a deep bottom pan; fry cumin seeds and red chilli flake for a minute. Then add the onions, ginger-garlic paste and sauté for a while. Add the chilli powder, turmeric powder and salt and sauté till the raw smell of the curry powder goes off.

 Add chopped tomatoes and cook for 2 minutes and add the coriander paste and cook for a minute while stirring continuously. Add the chicken pieces and mix completely. Add the coconut milk and water. Cover and cook for 15 minutes till the chicken is done.

 Open the lid and with high flame, cook for a 5- 8 minutes. (If u want a thicker yet dry gravy, cook for 10-12 minutes).

Check for salt and add chopped coriander leaves for garnishing. Enjoy!!!