Coriander chicken
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Curry
Coriander chicken
INGREDIENTS
4 chicken drumsticks, skinned
4 chicken thighs fillets, trimmed
1 large (220g) ripe tomato, chopped
2 cups (90g) lightly packed fresh coriander leaves and stems
3 fresh long green chillies, seeded, chopped
2 teaspoons tomato paste
2 tablespoons vegetable oil
1 cup (280g) thick Greek-style yogurt
coriander sprigs and sliced large green chilli, extra, for serving
MARINADE
7cm piece (35g) fresh ginger, grated coarsely
5 cloves garlic, peeled
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons water
METHOD
1. MARINADE: Blend ginger, garlic, salt, juice and water until a paste forms. In a large shallow dish, coat the chicken pieces with the marinade. Cover, refrigerate at least 3 hours or overnight.
2. Blend tomato, coriander, chilli, tomato paste and water until smooth.
3. Heat oil in a large non-stick frying pan over medium heat; cook the undrained chicken for about 10 minutes or until browned all over. Drain excess oil from the pan. Add the tomato mixture, simmer, covered, for about 10 minutes or until drumsticks are cooked through. Season to taste with salt and pepper. Remove from the heat; gradually stir in the yogurt. If sauce is too thick, add a little water.
4. Serve chicken with yogurt mixture, extra coriander and chilli.
Suitable to freeze before adding yogurt. Not suitable to microwave.
COOK'S NOTE: You will need about 1 large bunch of coriander for this recipe.
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