Coriander Chicken

  • 1 Kg / 2.2 lbs chicken joints, skinned
  • 2-4 cloves garlic, peeled and crushed
  • 125 g / 5 oz thick set natural yoghurt
  • 5 Tbsps cooking oil, (I use groundnut oil)
  • 1 large onion, finely sliced
  • 2 Tbsps ground coriander
  • 1/2 tsp ground black pepper
  • 1 tsp ground mixed spice
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper or chilli powder
  • 125 ml / 4 fl oz warm water
  • 1 tsp salt or to taste
  • 25 g / 1 oz ground almonds

Recipe Info
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Contributor: admin



Mix the garlic with the yoghurt and place in a bowl. Cut each chicken joint into two and stir into the yoghurt mixture. Cover, and leave to marinate in a cool place for 2 - 4 hours. It can be refrigerated overnight if preferable. Heat the oil on medium and fry the onions until browned (6 - 8 mins). Remove with a slotted spoon and set aside.

In the same oil, fry the coriander, pepper, mixed spice and turmeric for 1/4 min then add the chicken pieces with all their marinade. Adjust the heat to medium-high and fry the chicken until no pink shows (5 - 6 mins). Add the cayenne/chilli powder, water, salt and the fried onion slices.

Bring to the boil, cover and simmer until the chicken is tender (about 1/2 hour). Stir in the ground almonds at the last minute. Garnish with slices of hard-boiled egg sprinkled with paprika if liked and Serve with pilau rice.

GARNISH (optional)
2 hard-boiled eggs
1/4 tsp paprika

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