Coriander Chicken (dry/gravy)

A little different from the usual chicken curry. Fresh Coriander leaves is ground into a fine paste to get a green gravz. Goes good with chappati, naan, roti and also rice. This can be made dry or gravy depending on what you serve with.

Ingredients :
     For grinding

• Green Chillies : 4 Nos.
• Coriander leaves : 1 cup

• Cashewnuts  : 10 Nos or 3 tbsp of Fried grams
• Coconut grated : 2 tbl spn

Grind Chillies and Coriander leaves with a little water and keep aside.
Grind Cashew and Coconut with little water and keep aside.
   For Curry :

• Chicken : half kilo (boneless or with bone)
• Cumin Seeds : 1 tea spn
• Coriander powder / Hand crushed coriander : 1 tbl spn
• Ginger garlic paste : 1 tbl spn
• Turmeric : half tea spn
• Oil : 2 tbl spn
• Chilli pwder : 1 tsp (optional)
• Salt

Method of preparation : 

• Heat oil in a nonstick pan and add cumin seeds. 
• Once they splutter add coriander powder, ginger garlic paste stir it once.
• Add ground coconut paste and fry for a min. 
• Now add ground coriander paste, turmeric and salt. Fry for 4 to 5 min now add chicken and close lid.
• Keep stirring occasionaly and let the chicken cook well in low flame for about 20 min (add water in regular intervel when needed for the chicken to cook).
• Add chilli powder to spice it up more. Once the chicken is cooked soft remove from flame and serve.

Note : You can add a cup of yogurt while cooking chicken. 
Also known as  : Kotamali Koli Kari, Kothambari Chicken, Coriander Chicken Masala
Optional : You can squeeze in few drops of lime juice once the dish is done.