Coriander-chicken

Exam!!! Since my childhood I’m always scared of that. Even at this age I still fear of exam. Few days ago I’d the final exam of a paper of the course which I’m currently attending. Anyway, I declared that I couldn’t cook on weekend, because I needed time to study. My hubby told that, he would bring lunch from outside. After finishing my study when I came out from my room, I found that he was sitting on chair with his laptop. I became furious to see that. I couldn’t understand when he would go and when he would bring the lunch. I knew I had to cook something right then. I went to kitchen grumbling on him. The easiest thing was to cook a big bowl of chicken. I had a big bunch of coriander leaves in my refrigerator, which on the verge of spoiling. I wanted use the whole bunch in my cooking. So I decided to make coriander chicken. I open the cupboard to take out the spices and the coconut powder container dropped in my hand, and I decided to use coconut powder in the curry. And the coriander-coconut chicken came out as a very tasty dish.

Ingredient:

One whole chicken (I used one lb leg pieces)
One big bunch of fresh coriander leaves
Two tbsp. Coconut powder
Half cup milk ( if you use fresh coconut, then you may not need to use milk)
One medium sized onion (finely chopped)
One medium sized tomato (finely chopped)
One tbsp. ginger paste
Two tsp. garam mashala powder
Pinch of turmeric powder
Two tbsp. of oil
half tsp. fenugreek seeds
salt to taste

Method:

Heat two tbsp. of oil in a heavy bottomed wok. Add fenugreek seeds. When the seeds start to crackle add the ginger paste, fry for few second. Add onion and tomato, stir for few minutes, and cover the wok. Let it cook until oil separates from the mixture, stirring occasionally. Meanwhile make a paste of coriander leave (keep the stems to get the better aroma), coconut powder and milk. Add the chicken pieces into the onion-tomato mixture in the wok. Add garam mashala powder. Stir, and cover it to cook for some time. Add the coriander-coconut paste, stir, and let it cook until the chicken becomes tender. If you need to add water, add ½ one at a time. The curry is ready. Serve hot with rice or roti.