Chicken in a coriander and coconut sauce

Name: Chicken in a coriander and coconut sauce
Yield: Serves 4-6
Cuisine: India
Ingredients: 1/2 tsp garam masala; 1 kg boneless chicken breasts or thighs, or a combination of both; juice of 1/2 lemon or lime; 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; 2 onions, finely chopped; salt; 1/4 tsp turmeric; 4 garlic cloves, crushed; 4 cm piece of root ginger, grated; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp chilli powder

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

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