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This is a really subtle chicken dish that is full of coriander flavour that I found posted in seriouseats.com It states as a Kenyan dish adapted from Madhur Jaffrey's "Curries to Kebabs".
Ingredients
- 3-inch piece of fresh ginger, peeled and chopped
- 5 garlic cloves, chopped
- 1 teaspoon salt
- 2 teaspoons lemon juice
- 4 chicken legs (drumsticks and thighs) (I used 10 pieces of cut chicken
- 1 tomato, chopped
- 3 cups cilantro, leaves and stems, chopped
- 3 hot green chilies, chopped (I used 2)
- 1 teaspoon tomato paste
- 3 tablespoons olive oil
- 1 cup plain yogurt, lightly beaten
Directions
- Blend the ginger, garlic, 1/4 teaspoon salt, lemon juice, and 2 tablespoons of water in a blender until smooth.
- Marinade the chicken with the above mixture and set in the fridge for at least 30 minutes or overnight.
- Add the tomato, coriander, chilies, tomato paste, the rest of the salt, and water to the blender, and puree until smooth.
- Pour the oil into a large non-stick pot over high heat. Add the chicken and the marinade to the pot. Cook for about 10 minutes, stirring occasionally, until the chicken is lightly browned.
- Then pour in the tomato mixture. Cook for 8 to 10 minutes, stirring occasionally until the fat separates from the sauce.
- Finally add the yogurt and stir well and cook for 5 minutes.
- Turn the heat to low, cover the pot, and cook for 5 to 10 minutes, until the chicken is tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 667g | |
| Calories 745 | |
| Calories from Fat 515 | 69% |
| Total Fat 58.17g | 73% |
| Saturated Fat 13.33g | 53% |
| Trans Fat 0.08g | |
| Cholesterol 93mg | 31% |
| Sodium 2575mg | 107% |
| Potassium 1514mg | 43% |
| Total Carbs 33.74g | 9% |
| Dietary Fiber 4.8g | 16% |
| Sugars 21.38g | 14% |
| Protein 27.01g | 43% |
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