This is the most involved recipe in our collection and the most rewarding: chicken marinated in a freshly ground coriander spice paste, pressure-cooked, then finished in a rich onion gravy with curry leaves and fresh coriander.
Quick answer: Chicken marinated in a ground coriander-chilli spice paste, pressure-cooked and simmered in an onion gravy. Allow at least an hour for marinating.
Ingredients
- 1 kg Chicken (skinless, small-medium pieces)
- 1 tsp Salt
- ½ tsp Turmeric powder
- 10 Shallots (whole)
- 8+1 Dried red chillies
- 2+4 Tbsp Oil (divided)
- ⅛ tsp Fenugreek
- 4 tsp Coriander seeds
- ½ tsp Black peppercorns
- 1½ tsp Garam Masala
- ¼ tsp Mustard seeds
- 1 large Red onion (sliced)
- 5 large cloves Garlic (crushed)
- 1 piece Ginger (crushed)
- Tomato (sliced)
- Green chilli (to taste)
- 1 tsp Fennel powder
- 1 sprig Curry leaves
- 1 handful Coriander leaves
- Water (as needed)
Fresh coriander a step from the chopping board — the Smart Grow Box grows leafy greens and herbs on your kitchen bench, with the built-in water tank and full-spectrum LED doing the daily work. You supply the seeds.
Grow your own coriander →Personally tested at home on the Sunshine Coast before listing.
Method
- First marinade: Rub the chicken pieces with the salt and turmeric powder and set aside while you prepare the spice mix.
- Prepare the spice mix: Heat 2 tbsp oil in a pan, add fenugreek seeds, shallots, and dried red chillies. Fry until fragrant.
- Add coriander seeds and black peppercorns, stirring until aromatic. Mix in garam masala and remove from heat.
- Grind the mixture into a smooth paste and rub it onto the chicken as a second marinade. Let it sit for at least 1 hour.
- Cook the chicken: Add the marinated chicken to a pressure cooker with ¼ cup water. Cook on medium flame for 3-4 steams.
- Prepare the gravy: Heat 4 tbsp oil in a pan, add mustard seeds, sliced onion, and a broken dried chilli. Sauté until golden brown.
- Stir in crushed ginger and garlic, followed by sliced tomato and green chilli. Cook until tomatoes turn into a pulp.
- Open the pressure cooker, simmer the chicken, and mix in the sautéed ingredients along with curry leaves.
- Add fennel powder and half a cup of water, simmer until the gravy thickens.
- Garnish with fresh coriander leaves and serve hot!
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Join the newsletter →Grow the coriander yourself
Fresh coriander leaves finish this dish, and homegrown coriander holds its aroma far better than a supermarket bunch. The coriander growing guide shows how to beat its tendency to bolt, and the Smart Grow Box keeps a plant within arm's reach.
