I always feel a little biased towards coriander, it being my favorite among greens. In Indian cuisine, fresh Coriander is mostly used as a garnish but to me it’s much more than just a garnishing element on the main dish. That is where the inspiration for this dish came from.
I considered a lot of variations to this dish but ultimately, I preferred this one as it highlighted the main ingredient; Coriander. I do add a squeeze of lemon as it brings out the flavor mouthwatering flavor of coriander.
Incredibly easy to make, it’s prepared in less than 15-20 minutes and can be served with rice or any kind of bread.
For the Recipe:
1 cup chicken thighs (cut into small pieces)
2 cups of fresh coriander
½ tsp garlic and ginger paste
½ a lemon
1-2 green chilies
1 tsp garam Masala
1 tsp turmeric
2 tbsp mild olive oil
Salt to taste
Put the coriander, chilies, ginger and garlic paste in a blender and blend until absolutely smooth and silky. Sprinkle some salt and squeeze the lemon in the sauce. Set aside.
In a pan, heat the oil and sauté the chicken with turmeric in it. Sauté on a high heat so that we can give some color to the pieces. Once they turn mellow ocher, add the paste. Mix all the ingredients in the pan, sprinkle the garam masala. Reduce the heat and cover to cook the chicken. In about 7-10 minutes, the chicken will be completely cooked. Increase the heat and stir the contents until the oil separates. Check for the seasoning and the incredibly easy and scrumptiously delightful creation is ready to eat.
Serve hot with steamed rice or any bread of your choice. J