It’s different. Not a run of the mill curry. The sauce is on the runny side. No onion at all. Not what you’d expect. But so good.
Lemon coriander chicken curry is Indian comfort food
It’s homestyle Indian cooking. Like somebody’s mom used to make. It makes me smile every time I make it. This recipe is a spin on Madhur Jaffrey’s lemon coriander chicken curry. More green chili and a heavier hand on the spices are the big differences. I’ve also added a bit of cinnamon stick – adds a nice haunting background flavour. This recipe definitely works better with dark meat. And it’s best with chicken on the bone. The spices are straight forward. Coriander and cumin powder, turmeric and chili powder. I use Kashmiri mild chili powder. It’s well worth seeking out if you cook a lot of Indian. You can substitute cayenne but be sure to use half as much. Cayenne is a lot hotter than Kashmiri mild.
The juices from the chicken make the sauce
When you start cooking the curry it will seem a bit dry. Don’t flinch. The chicken releases natural juices. Too much liquid up front and the curry will be too thin. Keep the pot covered and have faith. It works. And it’s delicious. This is a family style curry. Not like you get in a restaurant. Homey. Whole chicken pieces. A thinner sauce. But a super flavourful sauce. This one isn’t fancy. It isn’t ever going to be on a menu on a restaurant. It’s a curry for when you want clean tastes. But big tastes. I’ve jacked it up a bit from the original recipe and it has become one of my absolute go to Indian curries. Lemon coriander chicken curry. When you want something different. When you just want something tasty. Indian comfort food at it’s finest.
