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Coriander Tomato Chicken

Servings: 4



    Chicken Marinade

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

    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



    • 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.
    • 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.
    • Heat the oil in a wok or heavy bottomed skillet over medium-high heat.
    • 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.
    • 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.
    • 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.
    • 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.
    • After ten minutes, uncover the pan and taste the sauce. Add salt as needed.