Micah Meals

Coriander Chicken Curry (Dhaniya)




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Cilantro Chutney

  • 2 bunches cilantro coarsely chopped stems included

  • 2 finely diced serrano chilis (remove seeds for less spice)

  • 2 tbsp sugar

  • 2 tsp salt

  • 2 tbsp pureed ginger

  • 1 tbsp pureed garlic

  • 2 tbsp white vinegar

  • 2 tbsp lemon juice

  • 1/4 cup water

Chicken Marinade

  • 700g chicken thighs in bite sized pieces

  • 1tsp Turmeric Powder

  • 2 tsp Roasted Coriander Seeds (crushed) or just 2tsp ground coriander

  • 1 tsp Garam Masala Powder

  • Freshly cracked black pepper

  • 1tsp Salt to taste


  • onion

  • bay leaves 2

  • lemon juice 1


  1. Cut up chicken breast or thighs into bite sized chunks. Marinate with spices for 30-60 minutes or overnight.

  2. Combine all cilantro chutney ingredients into a blender or food processor and blend until smooth. Set aside.

  3. Place oil in a large skillet or Dutch oven. Cook diced onion for 5 minutes until translucent. Add bay leaf 2 minutes into cooking onion.

  4. Add in marinated chicken thighs and cook for 4-5 minutes. Stirring often.

  5. Add cilantro chutney and mix thoroughly. Sauté until chicken is thoroughly cooked (another 4-5 minutes depending on size of chicken chunks).

  6. Serve over rice, wild rice or quinoa. Optionally top with fresh cilantro.




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