Coriander Chicken/Mutton

Coriander Chicken is famously known as The Green Chicken. Well I got this recipe from my mother. Mum often made this dish and I would enjoy eating it with chapatti and cucumber. I usually have my food with some kind of salad or an achaar and the coriander chicken goes well with cucumber and tomatoes. You will cherish it with a dry salad like chopped cucumber and tomatoes.

Chicken is a very healthy diet. It contains high amounts of proteins and very little fat as compared to other meats. However, the skin of the chicken is high in fats and so it is a good idea to remove the skin and eat the chicken. Boiled chicken is the most healthy way of eating it.

Coriander on the other hand is of great medical use. It has been used as medicine since ancient times. It is known to cure stomach upsets, fever, etc. It has its mention in the Vedas to be a very useful plant. All parts of the coriander are edible.

Ingredients

½ Kg Chicken

1 Onion

2 Green Chilies

1 Cup Coriander Chutney (see the chutney recipe in the chutney column of the blog)

1 Cup Cashew-Nuts (Powdered)

A Few Curry Leaves

½ Tsp Cumin Seeds

2 Tsp Ginger-Garlic Paste

2 Tsp Oil

Salt to Taste

3-4 Cloves

Method

1. Boil the chicken with the ginger-garlic paste till tender. Keep the stalk aside.
2. Peel and chop the onion and green chilies.
3. Heat oil in a pan, add the cumin seeds, curry leaves, cloves, and when it begins to clutter, add the onion. Add the green chilies.
4. When onion turns dark pink, add the cashew-nut powder. Mix for about 2-3 seconds and add the coriander chutney. Mix for about a minute ( take care not to burn the chutney too much) and add the chicken stalk. Mix and cook for sometime about 5-7 mins.
5. Add the chicken.
6. Garnish with chopped coriander and serve hot with  naan or rice.

Note: You can also use mutton in place of the chicken.