Killin' it in the Kitchen

My Coriander Chicken Recipe

Serves 4 Generously


Before preparing this recipe, make a cup of tea, coffee or cool drink, sit back and watch the above half-hour cooking class on making this wonderful dish! It is authentic and taped in real-time. You will enjoy it! This is a most favourite recipe amongst my family and friends. Developed over a couple of decades. Full of flavour and aromatic spices. First time I’m sharing this coveted recipe outside of family! Welcome to my table friends! Enjoy!

Serves 4 Generously


  • 1 to 2 cups whole grain brown parboiled rice (cook according to package directions)
  • 12 chicken thighs with skin and bone
  • 1 large white onion – chopped
  • 2″ chopped ginger
  • 3 – 4 chopped garlic cloves
  • 4 medium-sized Serrano peppers
  • 3 tablespoons ground coriander
  • 1 tablespoon ground cloves
  • 1 tablespoon cinnamon
  • 2 tablespoons turmeric
  • 1/4 cup Olive oil – as needed to coat the onion mixture well.
  • Pink Himalayan salt or sea salt
  • Ground pepper
  • 8 medium-sized carrots – chopped up.


  1. Sauté chopped onions, garlic, ginger and Serrano peppers in olive oil on medium-high heat until cooked through but not brown. Add fresh ground salt and pepper to taste. Mix well.
  2. Combine the ground coriander, cloves, cinnamon and turmeric in a small bowl. Add water slowly to make a smooth paste.
  3. Add the spice paste to the sautéed onion mixture. Mix well and brown to a golden hue.
  4. Move the spice mixture to the side of the pan and add the chicken thighs with skin-side down. Fill the pan with all chicken thighs and spread the thighs well with the sauté mixture. Cover and let cook completely, making sure all sides are browned well.
  5. Once the browning is complete, add the chopped carrots on top, evenly distributed and let cook until a fork can pierce the carrots with some firmness.
  6. Plate the chicken with carrots on top of a rice base.
  7. Serve with a cool cucumber salad or salad of choice!

Bon Appétit!

Beam Good Energy!


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