CHICKEN AND CORIANDER CURRY
Jekka's Herb Cookbook
by Jekka McVicar
This is a really great curry that has all the flavors and textures a curry should have. It is made all the better by using the coriander roots too, which bring additional texture. Serve with basmati rice.
• 3 tbsp (45 ml) oil
• 1 bay leaf
• 1 large bunch coriander, finely chopped, including 4-6 roots, washed and chopped (reserve some leaves to serve)
• 1 onion, thinly sliced, divided
• 3 tbsp (45 ml) water
• 1 tbsp (15 ml) turmeric powder
• 1/2 tsp (2 ml) chili powder, or to taste
• 1/2 tsp (2 ml) paprika
• 2 tbsp (30 ml) ground ginger
• 2 tbsp (30 ml) crushed garlic
• 4-6 boneless, skinless chicken breasts, cut into chunks (or use chicken thighs)
• 1 tomato, thinly sliced
• 1/4 tsp (1 ml) sugar
• 3 cardamom pods, lightly crushed
• 3 cloves
• 1 cinnamon stick, about 1½ - 2 inches (4-6 cm) long
• 1 tbsp (15 ml) ghee or unsalted butter
• 1 tbsp (15 ml) ground coriander seed salt, to taste
Heat the oil in a deep casserole or large, deep frying pan with a lid over high heat. Add the bay leaf, coriander roots and three- quarters of the onion to the pan. Season with a little salt and fry until golden brown. Add a spoonful of water and stir so that the onions break down. Add the turmeric, chili powder, paprika, ginger and garlic and stir well. Reduce the heat to medium-high.
When the liquid starts to evaporate, add a spoonful of water and stir again. Add the chicken and tomato. Season with salt and sugar and stir. Add the cardamom, cloves, cinnamon, ghee or butter and another spoonful of water. Reduce the heat to low, cover and simmer for 30 to 35 minutes. Remove the lid, and if there is water left in the pan, raise the heat to medium. Add the ground coriander seed salt and cook until the water has evaporated to the consistency you require.
In another frying pan, add a little oil and the remaining onion, sprinkle a little salt and fry the onion for a few minutes or until golden brown and crispy. Remove from the oil and set aside on paper towels. Spoon the curry onto serving plates and sprinkle with fresh finely chopped coriander leaves and the fried onions.