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Chicken Curry with Coriander Rice

Aditya sets up his kitchen at the quaintest little roadside dhaba and gets down to cooking up his own version of Mandu chicken curry! Here's a masaledar chicken curry served with lemony coriander rice.

Chicken Curry with Coriander Rice Chicken Curry with Coriander Rice


: Aditya Bal

Recipe Servings

: 3

Recipe Cook Time

: 50 Minutes

Recipe Rating

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  • For the Chicken Curry:

    1 kg chicken, cut into pieces

    4 1/2 tsp refined oil

    1 tsp cumin seeds

    2 medium onions, chopped finely

    2 Tbsp fresh ginger garlic paste

    1 tsp turmeric powder

    1 tsp cumin powder

    1 tsp red chilli powder

    2 large tomatoes, chopped

    100 gm peanuts

    100 gm sesame seeds

    200 ml fresh yoghurt

    1/2 tsp black peppercorns

    1/2 tsp cloves

    3-4 green cardamoms

    1/2 inch stick of cinnamon

    A bunch of fresh coriander

    Salt to taste.

    For the Coriander Rice:
    1 1/2 Tbsp refined oil

    1 tsp cumin seeds

    2-3 green chilies, chopped

    1 cup of long grain Basmati rice, boiled

    A handful of fresh coriander, chopped.

    Juice of 1 lime

    Salt to taste


For the Coriander Rice:

Crackle the cumin seeds in oil, add the green chillies, the rice, coriander leaves, a sprinkle of salt and lime juice and toss well to mix.

Take off the heat after 1 minute.

For the Chicken Curry:

Crackle the cumin seeds in 2 1/2 tbsp of hot oil. Add in the onions and saute on a medium flame till golden brown.

Add in the ginger - garlic paste, green chillies and a tsp of salt. Cook till all the ingredients are well combined.

Next, add the turmeric, cumin powder and red chilli powder. Mix well and cook out the spices.

Deglaze the pan with a dash of water and add in the chopped tomatoes.

Cook on a medium flame till the tomatoes combine well with the other ingredients.

Make the peanut and sesame paste by dry roasting and grinding them with a little water.

Add this paste to the masala, mix well and cook for 2 minutes.

Add in the chicken pieces and 2 tbsps of oil,  season with salt and cook for 10-15 minutes on a low flame.

Keep sprinkling in so water to keep the masala from sticking to the pan.

Gently stir in the curd, cover the pan and cook the chicken on a low heat for approximately half an hour or till the meat is tender.

Toss in a handful of chopped coriander, and 1 tbsp of fresh garam masala made with cardamom, black peppercorns, cinnamon and cloves.
Serve the chicken curry with coriander rice.

Key Ingredients: Chicken, Vegetable Oil, Cumin Seeds, Onion, Ginger, Garlic, Turmeric, Red Chilli, Tomato, Peanuts, Sesame Seeds, Yogurt, Black Pepper, Cloves, Green Cardamom, Cinnamon, Coriander Leaves, Salt, Green Chillies, Basmati Rice, Lemon Juice

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