Chicken in a coriander and coconut sauce

Name: Chicken in a coriander and coconut sauce
Yield: Serves 4-6
Cuisine: India
Ingredients: 2 tbsp cashew nuts; 400 g chopped coriander leaves and stalks; 6 green chillies; 250 ml coconut milk; 3-4 tbsp ghee or vegetable oil; salt; 2 onions, finely chopped; 4 garlic cloves, crushed; 1/4 tsp turmeric; 1/2 tsp ground cumin; 4 cm piece of root ginger, grated; 1/2 tsp chilli powder; 1/2 tsp ground coriander; 1/2 tsp garam masala; juice of 1/2 lemon or lime; 1 kg boneless chicken breasts or thighs, or a combination of both

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

This is such a lovely recipe. It comes from the Nilgiri hills in the westernmost point of Tamil Nadu. Due to the wonderful flora of the hills, the dish is verdant, with a delightful herb sauce that is an intense, vibrant green. We have served this recipe at the Star for some time and it remains a very popular choice.

Ingredients

2 tbsp cashew nuts
400 g chopped coriander leaves and stalks

Asia
India
Tamil Nadu
Supper
Main course
Gluten-free

Method

Soak the cashew nuts in 100 ml hot water for 15 minutes, then drain.

Blend together the chopped coriander, chillies, cashew nuts and coconut milk in a food processor or blender until it becomes a smooth paste. Decant into a bowl and set aside.

Heat the ghee or oil over a medium heat