South Indian Coriander & Coconut Curry

A rather impromptu dinner with an invented recipe…

First I made some green chutney – blend coriander, green chillies, lemon juice and salt together, tasting to make sure the balance of ingredients is correct.

Fry the diced chicken in a big pan with black pepper, salt, coriander (dhaniya) powder and 3 sticks of cinnamon. Add in the chutney, water, diced potatoes a chicken stock cube and finely grated coconut. Leave simmering on the hob until the potatoes are cooked, adding more water when necessary to make sure it doesn’t dry out.

Stir in some more grated cocnut and serve with rice or chapatis!

Very simple and surprisingly good! I will definitely make this again, maybe with fish next time. The cinnamon gives it an unusual underlying taste of sweetness and the coconut adds variety to the texture. I should experiment more often.


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