Kalyanam Chicken

Method

1. 1

   Season the chicken with crushed coriander seeds and salt. Add some oil to a pan. Once hot, add the chicken skin side down and sear for 3 - 4 minutes on a medium high heat, or until golden brown. Flip and sear for 1 minute, Remove from the pan.

   ChickenSaltCoriander SeedsSunflower Oil

2. 2

   To the same pan, add crushed coriander seeds and let toast for 30 seconds. Add the green chillis and curry leaves along with the onions and salt, and saute on a medium high heat for 8 - 9 minutes, or until softened and golden. Add turmeric powder, along with red chilli powder and to combine well. Add tomatoes and mix well. Cook for 5 more minutes, until the spices have cooked and the tomatoes have softened. Add mint. Add water and scrape the bottom of the pan.

   Coriander SeedsGreen ChilliOnionCurry leavesSaltGinger Garlic PasteTomatoRed Chilli PowderTurmeric PowderWaterCoriander Leaves

3. 3

   Lower the heat and add curd and mix well, to combine.

   CurdCoriander SeedsWater

4. 4

   Let the gravy simmer for 2 minutes, before adding the chicken back to the gravy and covering to cook for 10 minutes. Garnish with coriander leaves and more crushed coriander seeds. Serve with pasta, chapati or rice!

   Coriander LeavesPasta