This one is for the cilantro lovers out there!
This is the best cilantro chicken recipe I’ve ever found. The cilantro chutney is also really useful when you have leftovers.
Once you try it, this is also a good recipe to attempt to the people in your life that cilantro is a good thing. The chutney softens the sharpness of the flavour without losing all of the citrus-y, fresh amazingness!
Meera Sodha is an amazing recipe creator and I can’t recommend her book enough!
Get the book here: https://www.amazon.ca/Made-India-Britain-Recipes-Kitchen/dp/024114633X/?tag=tsplent-20
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Recipe
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CHUTNEY
4 ounces cilantro
2 ounces peanuts, unsalted and unroasted
4 tablespoons lemon juice
1 teaspoon salt
4 teaspoons brown sugar
1/4 teaspoon ground turmeric
2 to 3 small fresh green chilis, roughly chopped (seeded if you prefer less heat)
DIRECTIONS
To wash the cilantro, fill a bowl full of cold water and put the cilantro in it. Move the cilantro around in the water, then take it out and shake off the excess water.
Roughly chop the stems and leaves and put them in a blender. Add the peanuts, lemon juice, salt, sugar, turmeric, and 2 small chilis, and pulse them in the blender until the mixture has a smooth, almost pesto-like consistency. Add some water to help the mixture to blend if necessary. The result should be a smooth cilantro chutney which is equally sweet, fiery, and lemony. Add the remaining chili, or more lemon juice, salt, and sugar to balance it to your taste, then spoon it into your clean jar.
CHICKEN
2-inch piece of ginger, peeled and roughly chopped
6 cloves of garlic, roughly chopped
3/4 fresh green chili, roughly chopped (seeded if you prefer less heat)
salt
2 tablespoons canola oil
2 onions, finely sliced
1 3/4 pounds skinless, boneless chicken thighs, chopped into 3/4 x 1-inch pieces
6 tablespoons cilantro chutney
DIRECTIONS
Throw the ginger, garlic, and green chili into a mortar and pestle, along with a pinch of salt, and bash up to a coarse paste.
Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the onions and fry, stirring occasionally, for 6 to 8 minutes, until they are starting to turn golden. Transfer half of the onions to a bowl and put to one side.
Add the ginger, garlic, and green chili paste and cook for around 3 minutes. Put the chicken pieces into the pan, sear them on all sides and add the chutney. Stir the chutney, pop the lid on, and turn the heat down to medium-low. Cook for around 15 minutes until the chicken is cooked through and tender.
In the meantime, transfer the onions from the bowl into a small frying pan and continue to cook them on a medium heat for another 10 to 15 minutes, until they are dark brown, soft, and sweet, then take them off the heat.
Add 1/2 teaspoon of salt (or to taste) to the chicken little by little, until it tastes just right, then take it off the heat.
Scatter the caramelized onions over the top of the curry just before serving. Serve alongside some steaming hot basmati rice or a pile of hot, homemade chapatis.
https://www.splendidtable.org/story/2016/03/11/cilantro-chutney-chicken
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As always, if you try the recipe, let me know!
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I’m a food-obsessive who brings you the best recipes for the home kitchen that I can find. I have been cooking for 15 years now, and I mostly know what I’m doing. I appreciate dishes that are delicious, easy, fun, and funny. This is real cooking, the good, the bad and the ugly. No censoring or perfection, just me cooking, having fun, and learning. I hope I can help you find out what to eat, how to feed your family, and I look forward to sharing my favourite recipes with you on this channel.
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