| Prep: 20 mins | Cook: 30 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 532 | 38g | 22g | 16g |
| sugars | fibre | protein | salt |
| 7g | 5g | 40g | 1.5g |
There’s something about the Coriander Seed Chicken Curry that sparks my excitement every time I cook it. This recipe, with its blend of spices and subtle influence of fruit, takes me away from my seafood centric, East Coast culinary comfort zone and whisks me away to the exotic heartlands of India.
A Harmonious Blend of Flavors
What I love most about this recipe is its delightful symphony of flavors. From the grounding, earthly aroma of cumin to the just-spicy-enough punch of chili powder, each ingredient brings a unique note to the melody of this dish. The freshly squeezed lemon juice balances the rich golden hues of haldi (turmeric), and the coriander seeds lend a zesty tang to the curry that’s nothing short of tongue-tingling.
Let’s not forget the fruit that silently sits at the core of this heart-warming curry. The ripe tomatoes add the perfect hint of sweetness that elevates the overall flavor profile, making each bite a burst of diverse tastes that keep you coming back for seconds. It’s graciously paired with the gently sweet and creamy coconut milk that lends the curry its luxurious texture and comforting warmth. The tangy Greek Yogurt lifts the curry with its refreshing zing, echoing the familiar comforts of a New England clam chowder.
Healthy, Without Compromising on Taste
This Coriander Seed Chicken Curry recipe is not only a feast for the taste buds but also remarkably good for your health. Many of these spices, especially turmeric and coriander, are packed with anti-inflammatory benefits and antioxidants. It’s a great way to ensure that your family enjoys a hearty meal that’s also nutritious, something I especially appreciate as a mother of two daughters who are always eager for my kitchen experiments.
Perfect Partners
Now, as much as I adore a generous helping of this Coriander Seed Chicken Curry, I firmly believe that food, like life, is better when shared. This curry pairs beautifully with a steaming plate of Basmati rice, or if you prefer a minimal-carb approach, a side of cauliflower rice works wonders. Your taste buds will also relish the companionship of a freshly baked naan bread or a multi-layered Kerala parotta for a hearty, satisfying meal.
So, whether you’re a culinary explorer looking to try something new, or food lover hoping to expand your repertoire, I encourage you to try this Coriander Seed Chicken Curry. It’s become one of my favorite recipes, and I hope it’ll become one of yours too.
What You’ll Need
- 2 pounds of chicken, boneless and skinless
- 3 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of freshly grated ginger
- 2 tablespoons of coriander seeds
- 1 tablespoon of cumin seeds
- 2 teaspoons of turmeric
- 1 teaspoon of chili powder
- 2 ripe tomatoes, chopped
- 1/2 cup of Greek yogurt
- 2 cups of coconut milk
- 2 tablespoons of freshly squeezed lemon juice
- Salt to taste
- Freshly chopped coriander leaves for garnish
Method
Step One
Begin by dry roasting your coriander and cumin seeds in a pan over medium heat. Stir them until they’re aromatic and slightly browned, this should take about one to two minutes. Once done, grind them into a powder and set aside.
Step Two
Take a large pan and heat the vegetable oil over medium heat. Once it’s hot, add the finely chopped onions, minced garlic and freshly grated ginger. Sauté until the onions become translucent and the garlic and ginger are aromatic.
Step Three
Add the freshly ground coriander and cumin, along with the turmeric and chili powder to the pan. Stir everything together and sauté for another minute to allow the spices to roast a little.
Step Four
Add the chopped ripe tomatoes into the pan. Cook until they soften and begin to break down, forming a thick sauce with the onion and spice mixture.
Step Five
Add the chicken pieces to the pan, turning them to coat completely in the spice mixture. Cook until the chicken has browned on all sides, then add salt to taste.
Step Six
Add the yogurt and stir well, reducing the heat to low and cover the pan. Allow the chicken to simmer for about 10 minutes, letting it absorb the flavors.
Step Seven
Pour the coconut milk into the pan and stir, making sure to mix it in thoroughly with the chicken and spices. Allow this to simmer for another 10-15 minutes, or until the chicken is fully cooked and the curry sauce has thickened slightly.
Step Eight
Take the pan off the heat, and stir in the freshly squeezed lemon juice. Taste the curry and add more salt if required.
Step Nine
Just before serving, sprinkle the curry with freshly chopped coriander leaves for garnish. Serve the Coriander Seed Chicken Curry hot, alongside your choice of rice or naan bread.
