Hariyali chicken came to us from a cooking lesson we took in Tokyo. The teacher had been to cooking school in Mumbai in preparation for married life and then offered classes from her apartment. The recipes she taught us have become firm favourites with this coriander chicken curry being a particular favourite.
The dish is strongly flavoured with white pepper which perfectly compliments the fresh yet creamy curry sauce. The brightness of the dish is attractive as many curries tend to be similarly coloured.
Serve this curry with dahl, mattar paneer or mixed vegetable curries and of course plenty of nan breads.
Hariyali Chicken – coriander chicken curry
Ingredients
Marinade
Curry
Instructions
Marinade
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Place all of the ingredients for the marinade into a bowl. Mix thoroughly to make sure the chicken is well coated.
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Marinade the chicken in the fridge for 30 minutes-2 hours.
Curry
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Place the cashew nuts in a bowl and add the hot water. Soak for 5 minutes until the cashew nuts have softened a little.
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Put the coriander leaves, 2 chilis and the soaked cashew nuts including the soaking water into a blender. Blend until smooth.
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Add 1 tbsp of vegetable oil to a frying pan and heat to medium-low heat. Add the onions and slowly fry until softened. Be careful not to let anything catch as this will affect the taste and colour.
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Add the chicken and slowly fry for 5 minutes turning occasionally. Again be careful that nothing colours too much.
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Add 2 tsp of garlic ginger paste and fry for 1 minute.
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Add 1 tbsp of coriander powder, 1 tsp of garam masala powder and 1 tsp of white pepper powder. Fry for 30 seconds continuously turning.
Be careful of how much white pepper is used as different brands have different strengths -
Add the coriander leaf puree, 2 tbsp of yoghurt and 2 tsp of cream. Simmer for 10 minutes over a gentle heat.
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Check for seasoning and adjust according to your taste.
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Serve with rice, nan breads and your favourite vegetable curries.
