With the 73rd Independence Day just around the corner, celebrate this day in the spirit of patriotism by cooking this tri-coloured favourite from the kitchen of Varq- Taj Mahal, New Delhi’s Sous Chef Rajesh Singh.
CORIANDER CHICKEN
| Ingredients | Quantity | Units |
| Chicken cubes | 100 | gms |
| Boiled rice | 50 | gms |
| Curry leaves | 05 | gms |
| Mustard seed | 05 | gms |
| Whole red chilli | 05 | gms |
| Whole cashew nut | 04 | Nos. |
| Coconut oil | 25 | ml |
| Onion | 75 | gms |
| Coconut milk | 50 | gms |
| Green chilli | 02 | gms |
| Ginger | 02 | gms |
| Cream | 20 | gms |
| Salt | 2 | gms |
| Boiled coriander paste | 20 | gm |
| Twisted roti crisp | 1 | no. |
Method:
For saffron coconut rice:
- Wash rice 2-3 times and soak for 15 mins before boiling in hot water with a little salt.
- Take a heavy bottom pan and add coconut oil, crackle mustard seed in it add chop onion, curry leaves, whole cashew nuts.
- Add boiled rice and saffron season well.
For coriander chicken:
- Take another pan and add coconut oil, mustard seeds, chop onions and little water now add powder spices and coconut milk to give a binding consistency. Add coriander puree, cook well for a few minutes, at last, add chicken and cook well.
For coconut cream curry:
- For gravy take coconut oil in pan crackle mustard seed, onions, curry leaves cream and add coconut milk and cook well and reduce to half and strain after that.
For plating:
- Place the rice in a mold and similarly add sauce and pepper coriander chicken.
- Garnish with twisted roti crisp and microgreens.
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