Cilantro chicken curry with Yogurt

I made this for my American friend who did not want it very spicy. Instead of spurting mustard we've used cumin and there is no chilly powder at all. Coconut milk was added at last for the gravy and a little bit of water to dilute it. Use the coconut milk to reduce the spiciness but be careful to not sweeten it. The taste is predominantly cilantro and we were generous with the leaves towards the end. Use very little turmeric. Just enough to give t the color. This is not a very easy recipe unless you manage to get all the ingredients from an Indian store. Like most Indian recipes, the key is to prep everything up before you hit the burner. Credits: Mahesh Mohanan and recipe from his wife Prajeetha.

Cilantro chicken curry with YogurtI made this for my American friend who did not want it very spicy. Instead of spurting mustard we've used cumin and there is no chilly powder at all. Coconut milk was added at last for the gravy and a little bit of water to dilute it. Use the coconut milk to reduce the spiciness but be careful to no...

Summary

5150
  • Coursemain course
  • Cuisinesouth indian
  • Yield4 servings 4 serving
  • Cooking Time1 hour, 30 minutesPT1H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time1 hour, 40 minutesPT1H40M

Ingredients

Chicken breast
3
Marination
Pepper
To Taste
Garlic
1 Tablespoons
Ginger
1 tbsp
Yogurt
2 tbsps
Lemon juice
1 tsp
Coriander powder
1 tbsp
Salt To
Tbsp
Gravy
Onion
2
Cumin
1/2 Teaspoon
Green chilies
1
Ginger
1 tsp
Curry leaf
1 sprig
Coriander Powder
2 Tablespoons
Garam masala
1/2 Tablespoon
Turmeric powder
1/4 Teaspoon
Coconut milk
5 Tablespoons
Tomato
1
Cilantro leaves
1/4 Cup

Steps

  1. Dice three chicken breast pieces to medium cube sizes.
    Cilantro chicken curry with Yogurt
  2. Add in the marination ingredients and set aside for 40 minutes. I added yogurt, ginger, garlic, pepper, coriander powder, salt and lemon juice. Get your hands in and mix it thoroughly and keep aside for some time.
    Cilantro chicken curry with Yogurt
  3. Chop onions
    Cilantro chicken curry with Yogurt
  4. Get all the prep materials ready while marination happens. This is how we save time.
    Cilantro chicken curry with Yogurt
  5. Once we have all the stuff ready and past the marination time, get a large sauce pan and heat some vegetable oil, add in the cumin seeds, chilli, curry leaves and ginger.
    Cilantro chicken curry with Yogurt
  6. Add the onions and sautée it.
    Cilantro chicken curry with Yogurt
  7. Add some salt while sautéeing to brown it fast.
    Cilantro chicken curry with Yogurt
  8. Once it browns up add the tomatoes. These tomatoes and the lemon juice from the marination adds the slight tanginess.
    Cilantro chicken curry with Yogurt
  9. Add the coriander powder and turmeric powder once it's golden brown and the tomatoes are liquidy.
    Cilantro chicken curry with Yogurt
  10. Once the rawness of the powders are gone with the roasting add the marinated chicken and mix it up.
    Cilantro chicken curry with Yogurt
  11. Cover it with a lid and allow it to cook for 10-15 minutes on medium flame.
  12. Note that we haven't added any amount of water. The chicken has a lot of water already.
    Cilantro chicken curry with Yogurt
  13. It's been over 20 minutes now. Adding the coconut milk for the gravy. I added a bit of water since the milk was very thick and continue cooking for another 5-6 minutes on medium heat.
    Cilantro chicken curry with Yogurt
  14. Time to add the coriander leaves. We've saved it for the last.
    Cilantro chicken curry with Yogurt
  15. Continue cooking for a little bit more on low heat.
    Cilantro chicken curry with Yogurt
  16. The last stages, mixing up the coriander leaves.
    Cilantro chicken curry with Yogurt
  17. Tastes good!!'
    Cilantro chicken curry with Yogurt

Notes - You can also use chicken with bone in this recipe.