Coriander Chicken with Fresh Fennel in Dhal Stew

3 May 2017 By

Such a tasty rustic dish. Simply prepare this Coriander Coconut Chicken curry using methods outlined below.  At the same time prepare a simple lentil stew on the side. Mix both together and taste the magic.

Lately I have been using fennel just as I would onion in a number of my curries, achieving outstanding flavour. Such a lovely sneaky way to add more fibre to your curries and stews.

Coriander Coconut Chicken Curry Ingredients (Serves 4-5)


  • 2 tbso ghee
  • ½ medium red onion, finely diced
  • Small fennel, finely diced, including fronds
  • 3 cloves garlic, minced
  • 1 green chilli, sliced in rounds (optional)
  • Roots and stems from a large bunch of coriander − washed of dirt, trimmed of rootlet hair, then finely diced (keep the leaves for garnish)
  • 1 x 400 g can Mutti brand whole tomatoes in juice
  • ¼ jar Latasha’s Kitchen Coriander Curry Paste
  • 600 g chicken thigh fillets, diced
  • 1 small can Ayam brand coconut cream

Yellow Split Pea Lentil Ingredients

  • 1 cup yellow lentils, washed well then soaked for 2 hours
  • 3 cups water
  • 1 clove garlic, bashed
  • 1 knob ginger, bashed
  • 1 tbsp sliced onions
  • ½ tsp asafoetida powder
  • Pinch of salt
  • 1 tbsp ghee

Garnish

  • 2 tbsp store bought fried shallots
  • 1 bunch coriander leaves or sliced spring onions − green or white sections.

Method

  1. In a large pot heat ghee then fry diced red onion, fennel, 3 cloves minced garlic, green chilli and salt.
  2. Add Latasha’s Kitchen Coriander Curry Paste, finely diced coriander stems and roots. Continue cooking for 10 minutes. Then add tomatoes including juice and cook for a further 10 minutes.
  3. Next add chicken and coat thoroughly with paste. Add coconut cream, bring to a quick boil, then cover and simmer till done.
  4. In a separate pot cover pre-soaked lentils with water, add clove of garlic, ginger, sliced onions and asafoetida.
  5. Add ghee and salt and bring to a boil then simmer, with a lid on until cooked. Mash then add store bought fried shallots.
  6. Mix lentil stew into coriander chicken curry.
  7. Garnish with coriander leaves or sliced spring onions.

TIP: Try adding frozen spinach or grated radish to this dish for a delicious twist. Hot ghee is delicious drizzled over just before serving.