Coriander Chicken

Name: Coriander Chicken
Ingredients: 650 g chicken breasts, skinned; 2 teaspoons garlic, chopped; 100 g natural yoghurt; 3 tablespoons olive oil; 1 onion, finely sliced; 2 medium size red chilies, chopped; 1 1/2 tablespoons ground roasted coriander seeds; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon ground turmeric; 1/2 teaspoon chili powder; 100 ml warm water; 1/2 teaspoon salt; 2 hard-boiled eggs, halved; 1 pinch paprika

14 ingredients

5 steps

Ingredients

650 g chicken breasts, skinned
2 teaspoons garlic, chopped
100 g natural yoghurt
3 tablespoons olive oil
1 onion, finely sliced
2 medium size red chilies, chopped
1 1/2 tablespoons ground roasted coriander seeds
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
100 ml warm water
1/2 teaspoon salt
2 hard-boiled eggs, halved
1 pinch paprika

Directions

1

Cut the chicken into approximately 75 mm x 25 mm pieces. Mix the yoghurt and garlic in a bowl and then add the chicken pieces. Mix well to ensure even coverage. Cover and refrigerate overnight.
2

Heat the oil in a wok and fry the onion slices with the chili peppers until the onions are golden brown. Remove and keep aside.
3

Fry the coriander, black pepper and turmeric in the same oil for 30 seconds then add the chicken together with the marinade. Stir fry the chicken for around 8 minutes then add the chili powder, water, salt and reserved onion slices.
4

Bring to the boil, cover and simmer for a further 30 minutes.
5

Serve with the hard boiled eggs sprinkled with the paprika.