Coriander Tomato Chicken

It’s been a busy week and I haven’t had much time to cook. However, food is food; you have to satiate your hunger regardless of how busy you are.

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I wanted to prepare something not overly complicated yet different tonight so I cooked up this nice serving of indian tomato coriander chicken. This is yet another super easy, fuss free recipe. Its just what we all look for these days.

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It seriously is so easy to put together that the preparation would take only half an hour. But if you like, you could marinate the chicken for an hour or so before cooking. But even without long marination this dish tastes yumm.

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Do try out this delicious recipe. I hope you will love it as much as i do. 🙂

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Serves: 4
Recipe courtesy: Anetta of thewanderlustkitchen
Chicken Marinade:

1 tsp chilly powder
1 tbsp lemon juice
600 g chicken
Salt to taste

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Tomato-Cilantro Sauce:

1 bunch fresh cilantro (coriander leaves)
5 cloves garlic
1 green chilly
1 tsp lemon juice
1 tbsp water
3 tbsp oil
1/2 tsp cumin seeds
2 medium onions, chopped
1/2 tsp brown sugar
1 tbsp ginger minced
2 medium tomatoes , diced
1/4 tsp turmeric
1/4 tsp ground cardamom
1/3 cup coconut milk
1/2 cup water

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1. Combine the chili powder, salt, lemon juice, and chicken pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don’t.
2. Meanwhile, place the cilantro, garlic, chilly, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
3. Heat the oil in a wok or heavy bottomed skillet over medium-high heat.
4. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
5. Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.

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6. Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
7. Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes. The gravy should be reduced and thick.
8. After ten minutes, uncover the pan and taste the sauce. Add salt as needed.

Coriander Tomato Chicken
Serves 4
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INGREDIENTS
Chicken Marinade
  1. 1 tsp chilly powder
  2. 1 tbsp lemon juice
  3. 600 g chicken
  4. Salt to taste
Tomato-Cilantro Sauce
  1. 1 bunch fresh cilantro (coriander leaves)
  2. 5 cloves garlic
  3. 1 green chilly
  4. 1 tsp lemon juice
  5. 1 tbsp water
  6. 3 tbsp oil
  7. 1/2 tsp cumin seeds
  8. 2 medium onions, chopped
  9. 1/2 tsp brown sugar
  10. 1 tbsp ginger minced
  11. 2 medium tomatoes , diced
  12. 1/4 tsp turmeric
  13. 1/4 tsp ground cardamom
  14. 1/3 cup coconut milk
  15. 1/2 cup water
DIRECTIONS
  1. Combine the chili powder, salt, lemon juice, and chicken pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don’t.
  2. Meanwhile, place the cilantro, garlic, chilly, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
  3. Heat the oil in a wok or heavy bottomed skillet over medium-high heat.
  4. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
  5. Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
  6. Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
  7. Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes. The gravy should be reduced and thick.
  8. After ten minutes, uncover the pan and taste the sauce. Add salt as needed.
Savory&SweetFood http://savoryandsweetfood.com/
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I am taking this super easy dish to Angies fun filled 27th fiesta party. Im sure the party will be more exciting this time as it is being cohosted by the lovely Jhuls of the not so creative cook and Indu of indus international kitchen

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54 thoughts on “Coriander Tomato Chicken

  1. So gorgeous, love all the flavors, and I love dousing it in that wonderful coriander goodness. Will definitely have to try this, like you say, simple yet wonderfully aromatic and delicious.

  2. Well well…ds d 1st tym im gonna try ur recipe sad..lemme try ds today n hope ds recipe vl add up more flavours to ma temp Bachelorhood life.. ;)…ahem ahem soni kelkendaa

  3. Who doesn’t want fuss free recipe? 😀 This looks really appetizing, Sadia. I am glad you have joined us today. Happy FF. Have a lovely weekend. 🙂

  4. Hi Sadia – this is an absolutely lovely recipe – quite simple to make but full of flavour! And your photos are fantastic too! Congratulations on the new addition to your family – enjoy every minute of it!

  5. hi Sadia this looks really mouth watering! Love the combination of tomato, cilantro and coconut milk! I am always amazed as to how changing the proportion of some of the spices can give you a totally different curry.! And that is particularly true with chicken. I am so going to give this one a try! thanks for bringing this to Fiesta Friday! 🙂

    1. Thanks a lot Indu! Its so true that jus by changing proportions of the same ingredients and by using slightly different cooking techniques you get soo many different varieties of indian curry.

  6. Sadia this looks so good! I love the combination of chicken, tomatoes, and coriander. It is very reminiscent of Karhai Chicken to me 🙂 Lovely photos as well!

  7. Assalam Alaikum Sadia…

    Made this dish today…. Turned out super spicy…. but a very different tasting dish… my version turned out to be a bit high on the lemon flavour as well… n the color also very different… i guess because of more pepper powder n coriander paste… i should have been more careful… anyways, Jazakallah Khair for a yummy recipe… sending a pic to ur email… hope to see it on ur blog soon…

    1. Wsalaam sunithatha! Hmmm, sorry that the dish turned out spicy. It will be, because you are grinding the green chillies, adding black pepper and also red chilli flakes. I had made this recipe few months back during my pregnancy, and i think i had reduced the amount of green chilly. I dont remember exactly. I will update the recipe soon. I will make this curry again and give the proper measurements ok. Sorry dear!

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