Coriander Curry Chicken

This recipe is copyright Steve Estvanik, Cascoly Software, 1985-2023. You may print copies for your personal use. For non-profit use, you may distribute any recipe as long as our copyright is credited and there is a link to Cascoly Recipes For any other use, or additional details, such as contest entries or other publication, please contact us by leaving a comment

Coriander Curry Chicken is a spicy addition to your poultry recipes, yet very different from the usual curries.

Ingredients

•8 chicken, leg pieces
•2 leeks, or 1 medium onion
•1 stalk celery

1 - tomato, chopped
•1/2 cup - white wine
•1 cup - chicken stock
•1 cup - yogurt

Curry:
•1/4 t - cayenne
•1 t - turmeric
•1 t - paprika
•1 t - cumin
•3 T - fresh coriander

1. Brown chicken in olive oil in a skillet -- about 10' on high heat.

2. Add chopped leek, celery, and all spices except the coriander. Continue to saute for 3-5'.

3. Add wine, and continue to heat on high, scraping bottom of pan to deglaze. Add stock and tomatoes and reduce heat. Cover, and simmer for 45' to 1 hr.

4. Add yogurt, stir to mix, sprinkle with coriander leaves. Serve with rice.

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