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.
Ingredients
- 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