GREEN CORIANDER CHICKEN

This recipe is from Madhur Jaffrey's Ultimate Curry Bible and also know as Dhania Chicken.
 
It is an exquisite curry and one of our all-time favourites—so easy to make, rich in flavour, and perfect for any occasion. Whether you're cooking for a cosy dinner or a big gathering, simply double, triple, or adjust the amounts as needed. It’s a guaranteed crowd-pleaser!
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INGREDIENTS (Serves 4)

• 7½-cm/3-inch piece fresh ginger, peeled and coarsely chopped
• 5 good-sized cloves garlic, peeled and coarsely chopped
• salt
• 2 teaspoons lemon juice
• 4 chicken legs, skinned and separated into drumsticks and thighs (I just 4 chicken filets)
• 1 medium tomato, chopped
• 90 g fresh coriander leaves and small stems
• 2 fresh, hot green chillies, coarsely chopped
• 1 teaspoon tomato purée
• 3 tablespoons olive oil
• 250 ml natural yoghurt, lightly beaten with a fork

 
METHOD
Put the ginger, garlic, ¼ teaspoon salt and the lemon juice into a blender. Add about 2 tablespoons water and blend, pushing down with a rubber spatula if necessary, until smooth. Place the chicken pieces in a stainless steel or non-metallic bowl. Pour the ginger mixture over the top and rub it in. Cover the bowl and refrigerate for 30 minutes or up to 24 hours.
 
Without bothering to clean out the blender goblet, put the tomato, coriander, chillies, tomato purée, ¾ teaspoon salt and 2 tablespoons water into it. Blend until smooth. - Pour the oil into a large, non-stick, lidded pan and set over a high heat: When very hot, put in the chicken pieces, together with the marinade. Fry, stirring for about 10 minutes. Add the tomato mixture from the blender. Continue to cook, stirring, until the sauce is thick and clings to the chicken and the oil separates from it, another 10 minutes. Add the yoghurt. Stir and cook until the yoghurt disappears and leaves a thick sauce edged with oil, 4-5 minutes.
 
Cover, reduce the heat as low as possible, and cook for 5-10 minutes or until the chicken is tender. If you think that the pan is drying out too much, stir in a tablespoon or two of water.
 
Geraldine Fitzpatrick