Coriander Chicken Curry (Dhaniya)

Ingrédients

Cilantro Chutney

• 2 bunches cilantro coarsely chopped stems included

• 2 finely diced serrano chilis (remove seeds for less spice)

• 2 tbsp sugar

• 2 tsp salt

• 2 tbsp pureed ginger

• 1 tbsp pureed garlic

• 2 tbsp white vinegar

• 2 tbsp lemon juice

• 1/4 cup water

Chicken Marinade

• 700g chicken thighs in bite sized pieces

• 1tsp Turmeric Powder

• 2 tsp Roasted Coriander Seeds (crushed) or just 2tsp ground coriander

• 1 tsp Garam Masala Powder

• Freshly cracked black pepper

• 1tsp Salt to taste

Cooking

• onion

• bay leaves 2

• lemon juice 1

Instructions

1. Cut up chicken breast or thighs into bite sized chunks. Marinate with spices for 30-60 minutes or overnight.

2. Combine all cilantro chutney ingredients into a blender or food processor and blend until smooth. Set aside.

3. Place oil in a large skillet or Dutch oven. Cook diced onion for 5 minutes until translucent. Add bay leaf 2 minutes into cooking onion.

4. Add in marinated chicken thighs and cook for 4-5 minutes. Stirring often.

5. Add cilantro chutney and mix thoroughly. Sauté until chicken is thoroughly cooked (another 4-5 minutes depending on size of chicken chunks).

6. Serve over rice, wild rice or quinoa. Optionally top with fresh cilantro.