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How To Make Easy Simple Coriander/Cilantro Chicken Curry

Jayanthy Asokan
Coriander/Cilantro Chicken Curry is a one-pot chicken curry that is a simple recipe to prepare in a few minutes. This chicken curry is full of fresh coriander flavour and beautiful green colour.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 3
Calories 444.7 kcal

Equipment

Hard Anodized pot

Ingredients
  

  • ½ kg Chicken
  • 3 Onion (medium sized)
  • 3 tablespoon Oil (flavourless oil)
  • ½ teaspoon Turmeric powder

For Grinding Green Masala

  • 3 fistful Coriander/Cilantro leaves
  • 3 Green chillies
  • 3 Cardamom
  • 3 Clove
  • 1 inch Cinnamon
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Pepper corns
  • 1 teaspoon GingerGarlic Paste

For Grinding Cashew Paste

  • ¼ cup Cashew nuts ( Broken)
  • 5 Raisins
  • 1 tablespoon Poppy seeds

Instructions
 

  • Add all the ingredients in a mixer grinder and grind with little water until it forms a fine paste.
  • Now add homemade Ginger Garlic Paste to the green paste and pulse once. Aromatic fresh green paste is ready for making the curry.
  • In a wide hard anodised pan heat oil on a medium heat and add sliced onions and saute until translucent.
  • Add coriander masala paste and turmeric powder and saute well.
  • Now add cleaned and washed bone-in chicken and salt to taste and saute well until the green paste coats well on to the chicken pieces.
  • Do not add water. Cover the pot and cook the chicken for 20 minutes on low heat.
  • Meantime soak cashew nuts, few raisins and poppy seed with a little lukewarm water for say about 10 minutes. Grind soaked cashew mixture to fine paste. Lukewarm water helps to soak fast.
  • Add cashew paste to coriander chicken and gently stir until it is thoroughly mixed and let it cook for five minutes.
  • Remove from heat when oil starts to float on the gravy.
  • Easy simple Coriander/Cilantro chicken curry is ready to serve with piping hot plain rice, any flatbreads, and flavoured rice.

Notes

Use fresh coriander leaves for this recipe to achieve fresh aromatic coriander flavour and appetizing green colour.
You can use both Bone-in chicken or Boneless chicken. I always prefer the latter.
I added five raisins while grinding cashew paste. It gives a mild sweetness to the curry. It is purely optional.

Nutrition

Serving: 165gCalories: 444.7kcalCarbohydrates: 21.3gProtein: 19.2gFat: 32.5gSaturated Fat: 5.5gCholesterol: 60mgSodium: 215mgPotassium: 446.2mgFiber: 5.7gSugar: 6.9gVitamin A: 179.5IUVitamin C: 15.2mgCalcium: 103.3mgIron: 2.7mg
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