Chicken and coriander curry
If you like chicken and coriander, you’re going to love this no-fuss curry. Traditionally, it is cooked in a clay pot in a tandoor. If you have a clay pot, use it for this but if not, a heavy saucepan will suffice. This really couldn’t be easier! Just make a quick marinade for the chicken and let it marinate, then place everything in the oven to cook. You could even place all of the ingredients in a slow cooker on low and let it cook for 8 hours while you’re at work. Serve over white rice.
Next up, try Dan's recipe for beef rendang from Curry Guy One Pot.
See all the best recipes from the House & Garden archive.
Ingredients
Serves 4-6
For the Marinade
Method
Step 1
Squeeze the lime juice all over the chicken pieces and sprinkle with about a teaspoon of salt.
Step 2
Set aside while you make your marinade. Place all the marinade ingredients in a blender and blend until very smooth. Pour the marinade over the chicken and rub it into the flesh.
Step 3
Allow to marinate for 2 hours or up to 48 hours – the longer, the better. If you’re in a hurry, you could skip marinating and just get cooking.
Step 4
When ready to cook, preheat the oven to 230°C (455°F/Gas 8). If using a clay pot, it is advised to fill it with water to soak for 30 minutes before you start cooking. Pour the chicken and marinade into a lidded clay pot or saucepan. Add a little water or chicken stock if needed to cover the chicken.
Step 5
Place the pot/pan in the oven, covered, and cook for 1 hour and 15 minutes. Remove from the oven and give it all a good stir and then cook for a further 20 minutes, uncovered, to thicken the sauce. Season with salt to taste.
