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 ⓘ
Instructions
- 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.
- 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.
- 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.
- Bring to the boil, cover and simmer for a further 30 minutes.
- Serve with the hard boiled eggs sprinkled with the paprika.
Nutrition & Diet Analysis (per serving)
809
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).