Thread: PAG's Green Coriander Chicken

This is actually a Kenyan curry recipe, and you'll note the absence of traditional ground Indian type spices. For this I've used about 800g of chicken breasts, about 3" coarsely chopped fresh ginger, 5 or 6 good sized chopped garlic cloves, some lemon juice, half a tin of chopped tomatoes, a clump of fresh coriander (chopped with stems), tsp of tomato paste, 3 fresh green chillies chopped with the seeds still in, and about 250ml of plain yoghurt.



Start by putting the ginger, garlic, about 2 tsp lemon juice and a pinch of salt and a little water into a blender, and turn into a paste.



Having cut the chicken into bite size pieces, mix in a large bowl with the paste. This is going to be covered and put in a fridge overnight.



Next, another paste is made in the same blender with the tomatoes, coriander, chillies, tomato puree and another pinch of salt.



When you're ready to cook, put a slug of olive oil into a large pan on a high heat, and add the chicken. Cook and stir for about 10 minutes until all the sides of the chicken are lightly brown.



Then add the tomato based paste and continue cooking for another 10 minutes.



Next up is adding the yoghurt, stir until fully absorbed into the curry.



You then cover the pan with a lid, turn the heat down very low, and continue to cook for 10 minutes until the chicken is tender.

That looks pretty good - easy recipe, even for me. will give that a try this week.

Thanks!

This is actually quite dry, I guess because most Africans eat with their fingers........