Chicken in a coriander sauce
By: From: Market Kitchen
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Chicken in a coriander sauce
- Prep time:
- 20 min
- Cook time:
- 45 min
- Serves:
- 4
For a flavoursome way to pep up some chicken, try Madhur Jaffrey’s delicious recipe
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Ingredients
- 4 tbsp vegetable oil
- 3 bay leaves
- 6 cardamom pods
- 5 cm/2 inch cinnamon sticks
- 5 cloves
- 2 dried red chillies
- 1 kg chicken, skinned, cut into chunks
- 4 tbsp sultanas
- 90 ml natural yogurt
- 1 tsp salt
- 1/8 - 1/4 tsp cayenne pepper, to taste
- 5 cm / 2 inch peice fresh root ginger, peeled and coarsely chopped
- 3 tbsp water
- 1-2 green chilli, sliced into coarse rings (do not remove the seeds)
- 285 g packet frozen chopped spinach, blanched, drained
- 1 large handful fresh coriander
- 3 tbsp Pommery grain mustard
- cooked basmati rice, to serve
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Put the oil in a large, wide, non-stick pan and set over medium heat. When hot, add the bay leaves, cardamom pods, cinnamon stick, cloves and dried red chillies. Stir for a few seconds, or until the bay leaves begin to turn brown. Add the chicken and fry on all sides for 2-3 minutes, or until golden-brown all over.2. Add the sultanas and fry for a few seconds. Add the yoghurt and season with the salt, freshly ground black pepper and the cayenne pepper. Cover the pan with a lid, turn the heat to low and gently cook for 15 minutes.
3. Meanwhile, place the ginger into a food processor along with the water and blend until you have a smooth paste. Add the green chillies and coriander and continue to blend, scraping down the sides of the food processor with a rubber spatula if necessary.
4. Add the lightly drained spinach and blend very briefly. The spinach should have a coarse texture and should not be a fine puree. Empty the mixture into a bowl and mix in the mustard and a pinch of salt.
5. Add the sauce to the chicken and stir to mix. Bring to a simmer, cover again with telid and cook for ten more minutes, or until the chicken is tender. Turn the chicken pieces a few times during this period.
6. To serve, remove the bay leaves, cardamom pods, cinnamon stick, whole cloves, and dried chillies from the chicken before serving with basmati rice.
Comments & Ratings
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Latest Comment
View all comments (5)yes very nice,we all enjoyed it, quite spicey but very interesting flavors coming through ,sweet cinnamon,clove and cardamon.not too much fuss with the prep was good too
rogerM65202
Posted 14 Nov 2009 8:47 PM
One of the most sublime taste experiences. It's fast becoming my signature dish.
YasminFraz
Posted 17 Aug 2009 4:27 PM
I have made this recipe three times so far to rave reviews. Simple but exquisite
magpie35
Posted 08 Jul 2009 2:59 PM
Made this curry today. It turned out really fab. Great combination of the coriander, spinach and wholegrain mustard.
HammyT95791
Posted 28 Jun 2009 1:55 PM
Tried this recipe. Turned out really fab. Can highly recommend it.
Anonymous Posted 27 Jun 2009 6:32 PM
This recipe is classed as easy
Avg User rating
3.26 / 5 (19 votes cast)
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