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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.

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