Left Continue shopping
Your Order

You have no items in your cart

Try Our New Subscription Service on Hampers, Breasts and Our New Fruit and Veg Boxes!
Chicken with Roasted Coriander in a Coconut Curry Sauce

Chicken with Roasted Coriander in a Coconut Curry Sauce

Dakshini murgh means Southern chicken and is a fairly mild dish and has lots of lovely tasting sauce.


  • Olive oil to fry
  • Approx. 7 Free Range Chicken Breasts so that when tail end of each fillet is cut off the remainder weighs 2lbs
  • 3 tablespoons organic coriander seeds
  • ¼ teaspoon organic fenugreek seeds
  • 2 teaspoons organic black peppercorns
  • 1 tablespoon of desiccated coconut
  • 1 teaspoon black mustard seeds
  • 2 inch cinnamon stick
  • 2 medium sized red onions
  • 4 -5 cloves of garlic peeled
  • 3 fresh jalapeño green chillies
  • 4 – 5 oz tomatoes finely chopped
  • ½ teaspoon ground turmeric
  • 1 tablespoon Kashmiri chilli powder
  • 1 teaspoon peeled and very finely grated fresh ginger and a little extra for garnishing
  • 1 organic chicken stock cube
  • 1 can 400g (14oz) full cream coconut milk
  • 1 tablespoon lemon juice
  • 1 tablespoon tomato puree
  • Sea salt and freshly ground black pepper
  • Fresh coriander leaves chopped