Today I’ll teach you how to make quick and easy chicken curry that’s restaurant like and very impressive. You probably do not have guests coming over and it’s probably just you and the kids and you really want to treat your family to a flavorsome dish and pretty much go all out with it. For one evening you want to boot out those ‘getting back into shape plans out the window’ and indulge in a rich Indian Chicken Curry. then you’ve come to the right place and have I got the recipe for you!
Easy Coriander and Chicken Curry comes from a dum phukt line of recipes which means that a dish is cooked over low heat and is completely sealed. I’d love to make this recipe dum phukt style but I’m always short on time and the price of cooking gas is through the roof in my city of Kolkata. That does not mean that we’ll end up with a less flavorful dish! No way!
There is a secret spice which I’ve used in this Indian Chicken Curry Recipe! It’s called Dagad ka Phool in Punjab, Pathar ka Phool in Hindi and Stone Flower in English. This is what many restaurants use in their cooking, especially in non-veg curries to give it a special flavor. Stone Flower doesn’t look like much and has no fragrance or smell when in it’s natural uncooked state. But when cooked it releases a fabulous aroma and has a distinct falvor when eaten. Be careful not to add too much of this spice as it can over-power the fragrance and flavor of all the other spices and ruin your dish.
- Chicken - 500 Grams Medium Sized Pieces
- Thick Curd - 1 Cup
- Cashew Nuts - ½ Cup Chopped and Soaking in Water
- Coriander (With the roots on) - 1 Cup, Washed, and Chopped
- Mint Leaves - ¼th Cup, Washed, and Chopped
- Green Chilies - 2 Medium, Washed, and Chopped
- Ginger Paste - 1 Teaspoon
- Garlic Paste - 2 Teaspoons
- Onion Paste - ¼th Cup
- Coriander Powder - ¼th Teaspoon
- Cumin Powder - ¼th Teaspoon
- Garam Masala Powder - ½ Teaspoon
- Dagad ka Phool - 1 Pinch
- Ghee - 3 Tablespoons
- Salt - To Taste
- Water - 1 Cup
- Make a Puree of the Cashew Nuts, Coriander Leaves, and Mint Leaves. Make sure there are no bits and pieces of Cashew Nut in the Puree.
- Place a Cooking Pot on the stove, turn heat up to medium-high and add Ghee.
- Add Onion, Ginger and Garlic Paste and sauté till oil separates.
- Add Powder Spices and Dagad ka Phool and stir.
- Add Chicken Pieces and coat well with spices and paste.
- Add Curd and sauté till most of the Curd has been cooked down to form a part of the gravy.
- Now add half of the Cashew Nut, Coriander, and Mint Leaves Puree and cook on low heat for 2 to 3 minutes. Stir occasionally.
- Add Salt and stir. Add Half Cup of Water and cover the cooking pot. Let the curry cook for 15 minutes on medium-low flame.
- Once 15 minutes are up. remove the cover and add the remaining Cashew Nut, Coriander, and Mint Leaves Puree. Stir well.
- Check for seasoning.
- Add water if needed. Cover and let the curry cook for a further 10 minutes.
- After 10 minutes remove the lid and turn the heat up to medium-high or high. Evaporate any excess water in the gravy to form a thick sauce.
- Check if Chicken is tender. If not, cook for 5 minutes longer.
- Once you see the ghee forming larger craters in the gravy, the dish is ready!
- Enjoy with hot Jeera Pulao or hot and hot parathas!
By adding half the Puree in the beginning and the remaining half towards the end of the dish, you will preserve the delicious Coriander and Cashew flavors which will disappear if an entire lot of puree is added at the very beginning! I learned this the hard way!
You should pretty much up with a dish which looks like this. If you like a thinner gravy which is like a fine sauce then go for it.
So there you have it! Easy Coriander and Cashew Curry made in hardly any time at all and is a truly worthy dish which will impress you tremendously! Congratulations! That’s another awesome recipe added to your ever growing cooking repertoire!
Do make this recipe and as always! Enjoy!