Coriander Chicken

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the chicken into approximately 75 mm x 25 mm pieces. Mix the yoghurt and garlic in a bowl and then add the chicken pieces. Mix well to ensure even coverage. Cover and refrigerate overnight.
  • Heat the oil in a wok and fry the onion slices with the chili peppers until the onions are golden brown. Remove and keep aside.
  • Fry the coriander, black pepper and turmeric in the same oil for 30 seconds then add the chicken together with the marinade. Stir fry the chicken for around 8 minutes then add the chili powder, water, salt and reserved onion slices.
  • Bring to the boil, cover and simmer for a further 30 minutes.
  • Serve with the hard boiled eggs sprinkled with the paprika.
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