I LOVE Dhania (coriander) , I have talked time and time again of my love for Dhania. Dhania is in fact the item I sent for most from Nairobi before I started my own kitchen garden. At the end of last year two of my girls from here went to Geneva for training and I commented on one of their FB posts that they shouldn’t forget my shopping list. My colleague Bob then commented and asked “did you send for Dhania from Geneva” LOL I really laughed I did not know that people actually thought that of me and my Dhania obsession 🙂
Anyway I have had a long love affair with Dhania chicken; it got me through most of my 2nd year in Uni. My, then, housemate Kathure and I would order it from an Indian restaurant that was right outside our house. We were too damn lazy to walk there especially in winter so we would order for the Dhania chicken and the chicken tikka masala with naan. They were mighty cheap too about $8 each so for $20 we would have a whole tasty meal plus left overs without slaving in the kitchen.
Well after Uni I had to find my own way making this at home because 1. Indian food is not cheap in Nairobi 2. I live in Kahawa Sukari, who is going to deliver there? 3. I love to experiment in the kitchen. I tried a few recipes before I ended up on this one. If you love Dhania as much as I do you will sure love it. HAPPY COOKING!!
Dhania Chicken (Chicken in Coriander Sauce)
- 1 Chicken, cut up into 8-12 pieces
- 2 big bunches of Dhania (coriander)
- 2 ½ tablespoons garlic paste
- 1 tablespoon ginger paste
- 1 ½ cups of natural yogurt
- 7 tablespoons onion paste
- 5 tablespoons tomato puree
- 1-2 teaspoons chopped green chillies Salt to taste Oil for frying
Mix the ginger, garlic and yogurt in a large bowl. Add in the chicken and marinate for at least 30 minutes. Longer if possible.
As the chicken marinates, blend the Dhania and green chillies with a little water till it forms a smooth puree.
Heat the oil in a large pot or pan. Add onion paste and fry till slightly browned then add in the marinated chicken add the salt. Mix well.
Reduce the heat and cook the chicken over low heat till all the liquid has evaporated and the chicken in soft. Add a little water to the tomato puree then add to the chicken and cook till all the liquid is evaporated.
Add in the Dhania puree and cook till it turns from green to greenish brown. Serve hot with naan, chapatti or rice
HAPPY EATING!! I had mine with chapo. it was so DELISH!!
I am sorry about the quality of the photos and the shine. I was forced to use my flash, which i shouldn’t use. The food is yummy though :-)
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