Grind the ingredients listed under 'to grind' in separate batches & keep aside. Heat oil in a pan and add the finely sliced onions. Cook till it becomes golden brown color. Add the set 1 ground ingredients. Cook for 2-3 minutes till the raw smell goes. Add set 2 (tomato & coriander paste) ground ingredients. Mix well. Cook for a few minutes (3-4 mins) till the oil starts appearing. Add salt & cleaned chicken pieces. Mix well & make sure that chicken pieces are coated well with the masala. Add 1/2 cup water, give it a stir. Cover & cook till the chicken is done.
Dont forget to check out the water level & gravy consistency of the curry, in between. Add more water if required. Adjust the consistency of the gravy as per your taste. This curry has a medium thick gravy.
I've made this both coconut oil & sun flower oil. Though it was good both the times, I'm slightly leaning towards coconut oil :) The gravy tends to thicken as the curry rests, so adjust the gravy accordingly, but dont make it watery. You can adjust the measurements of spices to suit your taste.
This Coriander Chicken Curry was printed from https://mariasmenu.com/spicy/coriander-chicken-curry.
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