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Archive for the tag “coriander”

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!

For Marination
500g chicken
3 tbs yoghurt
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp garam masala
1 tsp ginger-garlic paste
Pinch of salt

For Curry
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.

A bowl of deliciousness!

A bowl of deliciousness! Top view!

Greens and chicken!

Greens and chicken!

Of coriander and winter



I love winter. The nip in the air, the warm jackets and feel of soft woolens, long long walks just before sunset, the smell of freshly brewed coffee, four-hour long brunches where you eat more than your stomach can hold really… there’s something about this season which makes me feel so nostalgic. Joyous that after long summers and drenched monsoons, the cold chill (in the good way of course) will make everything alright. It also helps that Christmas recipes, cards and decorations can be found everywhere.

I love food, especially in winters when jackets and over-sized, but sexy, sweaters hide the bloated stomach after long brunch sessions. And come 25th, I’ll be gorging on roasts but during the few months that Delhi succumbs to winter, my favourite meal is soup. Be it a light broth or heavy with cream, I can eat soup all day long. (I go with the traditional eat rather than drink, the intensity of the debate has gone beyond imagination really.)

Walking by the vegetable market recently, I came across a seller displaying only greens and gorgeous herbs. Of course I stopped because when fresh mint, coriander (cilantro, dhania), parsley and spinach call out your name, what other choice do you have? Anyway I bought a lot of coriander among many other things because I love the smell. The freshness it adds to dishes just takes them beyond the realm of ordinary. Sprinkle some over salads or lentils (dal), or give it a starring role, everything just tastes that much better.

So here I was with a LOT of coriander and winter engulfing me. The only sensible thing to do was to make soup! So, I made lemon-coriander soup to tickle my tastebuds with, but of course, a twist.

Lemon coriander soup (for those wonderful winter days)


(Serves 6)

Handful of coriander (stalk et al, chopped)

1 Lemon

1 small onion (chopped)

2 cloves of garlic (crushed)

1 teaspoon chilli flakes


Stock cube (You can make your stock from scratch if you have the time)

1 litre water (heated)

The process

In a pot heat 1 tablespoon of vegetable oil. Add onions and garlic and saute till translucent. Add the stock (handmade or stock cube mixed with hot water). Add salt and chilli flakes and bring the liquid to a boil. Throw in 3/4 of the chopped coriander and simmer for 3-4 minutes. Squeeze in the juice of the lemon. Simmer for 1 minute and take the pot of the heat. Garnish each bowl with fresh coriander, pour the lemony liquid over and serve hot. A treat for the cold winter days or nights.

PS: Feel free to add vegetables like corn, mushrooms, capsicum or herbs such as oregano, basil and thyme. I often make this soup adding dried basil flakes with corn and extra lemon to make it more zingy.

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