Quick Dhaniya Murgh, Coriander Chicken Curry

Mallika Basu - Quick Dhaniya Murgh, Coriander Chicken Curry

Happy New Year everyone! Now, a lot has happened since September last year. Micro Mini Basu, a little boy, arrived on 29 October 2010. I thought motherhood the first time was difficult. But a quick look back reveals those were the good days - I was still doing my nails! Manicures are the last thing on the mind right now. I'm the mom of two under two. That's a lot of nappies, tears and youth rejuvenating serum. Still, I'm happy to report Micro Mini me is divine and angelic. God knows where he gets that from! Mini Basu, on the other hand, is shaping into a fiesty princess with a penchant for flouncy frocks. (Now, where did she get that from?!) And that I am still sampling the delights of wintry London, with the aid of a lovely Gujarati lady, albeit a little bleary eyed. As for quick Indian cooking. Did I even know that meaning of "quick" before I had two kids? During the day, quick means whatever I can rustle up while Mini Basu terrorises soft toys or hangs off my skinny jeans, and Micro Mini gets his beauty sleep. In the evenings, it's a real toss up between cooking and sleeping. Sleeping usually wins. Makes the 50-slide presentations I put together at work seem easy peasy! There would be no better to restart this blog than with another version of Dhaniya Murgh, or Coriander Chicken Curry, the perfect recipe for the exhausted on a quiet evening. This creamy yet low fat chicken curry is steeped in two of my favourite ingredients - coriander and yoghurt. This version has more curry and cooks quicker with the boneless chicken thighs. Here's to everything bigger, better and quicker in 2011. Happy New Year everyone!


Take the yoghurt out of the fridge. Roughly chop the onion and finely mince of puree the garlic ginger. Cube the chicken into bite-sized pieces.

In a medium-sized pan, bring the oil to heat on high. When it starts sizzling, add the onions, ginger and garlic and fry until the mixture is golden brown. The  stir in the all the powders apart from the garam masala.

Fry the masalas for five minutes, adding a serving spoon of hot water if they start getting stuck to the bottom of the pan. Then mix in the chicken and seal on the high heat for about two minutes.

Next, spoon in the yoghurt, lower the heat to medium low and cook, stirring regularly for about 10 minutes until the chicken is cooked and oil floats to the surface of the curry. Finally stir in the coriander, garam masala and salt to your taste. Serve piping hot with freshly-made Basmati rice.

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