Slowcooked Coriander Chicken
I will be called incorrect for the usage of the term slow cooking but I’m purely talking from a personal perspective. No I don’t use a slow cooker not do I cook for hours end which old Royal recipes call for. I’ve always favoured easy and jiffy cooking but when I get the luxury to relax, I make myself a cup of fragrant Darjeeling, bring out a book I’ve been trying to finish. I sip and read while I slow cook whatever I’ve put on the gas.
There’s nothing to beat the smell of fresh coriander and I love using the herb as a flavour base in cooking rather than just relegating it to garnishing. The combination of chicken and coriander is simply a way to greet winter. It sums up beautifully what a winter afternoon should be like.
This slow cooked chicken dish has the perfect combination of spice and fragrance. It’s not too hot neither too bland and is best served on the centre of the table with rice and raita as accompaniments!
3 tbs yoghurt
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp garam masala
1 tsp ginger-garlic paste
Pinch of salt
Handful curry leaves
1 tbs black mustard seeds
Handful (or more) coriander (Chop the stalks and keep the leaves aside)
1 red chilly (deseeded, finely chopped)
1 onion (chopped)
3 cloves of garlic (chopped)
1 tomato (chopped)
2 tbs tomato puree
Salt to taste
1 tbs vegetable oil
– Wash and clean the chicken pieces and add the ginger-garlic paste. Mix the spice powders with the yoghurt. Add to the chicken with a pinch of salt and let it marinade overnight.
– In a hot wok add the oil.
– Add the mustard seeds and curry leaves. Once the seeds start to sputter add the chopped onion, garlic and red chilly. If you like it very hot, keep the chilly seeds in.
– Once this is well sauteed, add the coriander stalks.
– You’ll start to smell the frangrance of coriander in a bit. Add the tomato now and slowly let it become slightly mushy.
– Add the overnight marinaded chicken to this. Add the tomato puree and salt.
– Put the gas on low. Clamp on a lid and let it cook for about an hour.
– Halfway through, add some coriander leaves to the chicken and continue cooking.
– Garnish with more coriander leaves and eat hot with rotis/rice/bread.