Name: Coriander chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Marinade; 35 gram fresh ginger, coarsely grated; 5 clove garlic, peeled; 1/2 teaspoon salt; 1 tablespoon lemon juice; 2 tablespoon water; 4 chicken drumsticks, skinned; 4 chicken thighs fillets, trimmed; 1 (220g) large ripe tomato, chopped; 2 cup (90g) lightly packed fresh coriander leaves and stems; 3 fresh long green chillies, seeded, chopped; 2 teaspoon tomato paste; 2 tablespoon vegetable oil; 1 cup (280g) thick greek-style yoghurt; coriander sprigs, large green chilli, sliced, for serving

Ingredients

Marinade

35 gram fresh ginger, coarsely grated

5 clove garlic, peeled

1/2 teaspoon salt

1 tablespoon lemon juice

2 tablespoon water

4 chicken drumsticks, skinned

4 chicken thighs fillets, trimmed

1 (220g) large ripe tomato, chopped

2 cup (90g) lightly packed fresh coriander leaves and stems

3 fresh long green chillies, seeded, chopped

2 teaspoon tomato paste

2 tablespoon vegetable oil

1 cup (280g) thick greek-style yoghurt

coriander sprigs, large green chilli, sliced, for serving

Method

1.To make marinade, blend ginger, garlic, salt, juice and water until a paste forms. In a large shallow dish, coat the chicken pieces with the marinade. Cover, refrigerate at least 3 hours or overnight.

2.Blend tomato, coriander, chilli, tomato paste and water until smooth.

3.Heat oil in a large non-stick frying pan over medium heat; cook chicken (undrained) for about 10 minutes or until browned all over. Drain excess oil from the pan. Add the tomato mixture and simmer, covered, for 10 minutes or until drumsticks are cooked through. Season to taste with salt and pepper. Remove from heat; gradually stir in yoghurt. If sauce is too thick, add a little water.

4.Serve chicken with yoghurt mixture, extra coriander and chilli.

You will need about 1 large bunch of coriander for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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