A unique and delicious way to use plenty of fresh coriander, this Hariyali Chicken Curry is a family favourite, made with tender chicken simmered in a fragrant, herb-packed green sauce that’s rich, comforting, and full of flavour.
Serves 4
Time: Prep:15 minutes Cook:25 minutes
Ingredients:
1 tbsp Olive Oil or Ghee
1 Large onion, finely sliced
4 Garlic cloves, crushed
1cm Fresh ginger, grated
4 Chicken Breast or thighs, cut into bitesize pieces
1 Tbsp Tomato puree
2 tbsp Natural yoghurt
Large bunch of fresh coriander
50g Cashew nuts
2 tsp Freshly Spiced Garam Masala
1 tsp Freshly Spiced Panch Phoron
1 tsp Freshly Spiced Turmeric
Instructions
Place a little oil in a bowl, add the Turmeric and 1tsp Garam Masala, add the chicken and mix in the spice mix. Leave to one side.
In a food processor, add the fresh coriander and cashews, blitz into a paste, add a bit of water to keep it loose, you can add a bit of yogurt as well to thicken it. Leave to one side.
Place a large pan on a medium heat, add the oil/ghee, toast off the Freshly Spiced Panch Phoron for around 30 seconds before adding in the onions. Salt the onions and leave to soften and caramelise, stirring and adding a little water to stop them sticking.
Add the garlic and ginger, cook for a further 1 minute before adding 2 tsp Freshly Spiced Garam Masala and a splash of water.
Now add the marinated chicken and cook to ensure it browns, usually around 5 minutes. Stir through the tomato puree.
Pour in the coriander and cashew nut paste and a dash of water. Stir well, season with salt and pepper. Leave to simmer for around 10 minutes.
At this point add in the 2 tbsp natual yoghurt, stir and cook for a further 5 minutes. Check the chicken is completely cooked.
Serve with a sprinkling of fresh coriander and rice.
