Coriander Chicken Dry

This is a great Chicken Side dish which goes on well with any rice item.I got this recipe from a cooking column in a magazine long time ago..It was named as GONGURA chicken..but there was no sign of gongura in it...I was little doubtful about grinding the whole bunch of coriander leaves into a paste..Finally it turned out to be a different dish..of course it tasted great..

If you want it more spicy add chilly flakes at the end which would also create a good color combo..We normally do this so that Shweets can have a less spicier version.


This wonderful dry is sent to the Cooking with Seeds - Cardamom event hosted by Priya

Ingredients
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Chicken - 1/2 lb
Onion - 1 no
Tomato - 1 no
Green Chilly - 5 nos
Ginger Garlic Paste - 2 tsp
Fennel seeds - 1/2 tsp
Curry leaves
Mint Leaves
Coriander Leaves - 1 big bunch
Cinnamon - 2 no
Clove - 1 no
Cardamom - 2 nos
Salt - for taste
Oil - 3 tsp

Method
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Wash and cut chicken into small pieces.

Grind the coriander leaves,mint leaves, green chillies into a coarse paste.

Dry roast the cinnamon, clove, cardamom and grind it to a powder.

Heat oil, add fennel seeds in low flame.

Add finely chopped onion and curry leaves and saute well.

Add ginger garlic paste and saute until raw smell is gone.

Add finely chopped tomato, salt, ground powder and saute well.

Add the green paste and allow it to cook in medium flame until oil separates.

Add chicken and mix well so that the masala is well coated to the chicken.

Cook the chicken in medium flame. Once it is cooked increase the flame allow it to dry.

Garnish with finely chopped curry leaves.