Coriander Ginger Chicken

    1 hour 15 minutes

    If you are a coriander fan you will adore this Indian style chicken. You can add up to a bunch more coriander if you like!

    23 people made this

    Serves: 4 

    • 1 whole chicken, cut into pieces
    • 2 knobs root ginger, minced
    • 2 cloves garlic, minced
    • 1 bunch fresh coriander
    • 1 teaspoon ground cumin
    • 1 green chilli, stem and seeds removed (or to taste)
    • 2 tablespoons lemon juice
    • 30g ground unsalted cashews
    • 200ml thickened cream
    • salt to taste

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken pieces into a 23x33cm baking dish and set aside.
    3. Meanwhile, place the coriander, cumin, chilli and lemon juice in a blender and purée until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken, then cover the baking dish with aluminium foil.
    4. Bake chicken in preheated oven for 30 minutes, or until chicken releases its juices. Then bake, uncovered, for 15 more minutes, allowing the liquid in the dish to thicken slightly to a sauce.
    5. Remove from oven and combine the sauce in the dish with the reserved coriander mixture. Mix this well and serve over the chicken.

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    Reviews in English (16)


    Used different ingredients. A new favourite. Add a little ginger, garlic and salt to the chutney.  -  08 Oct 2008


    I only made the Chutney, but it was a great recipe.  -  08 Oct 2008


    I made this dish and served it over white rice. The whole family loved it. It was quite easy to make and very tasty.  -  08 Oct 2008