Thursday 28 August 2014


Cooking is like love, where food is a necessity cooking is an art, passion and joy of creating something delicious to please the soul. As my adventures started very early in the kitchen, thanks to Maa, my mother who allowed me entry in spite of all the mess which was an add on, cooking and baking is something that I have learnt very naturally. Like most passionate cooks my popular pass time was and still is to watch cookery shows on TV, reading recipe books and journals of different kinds taking notes, tweaking and twisting recipes and  doing my own experiments to explore taste and texture. All these traits in me is due to maa, my mentor in the kitchen, who also happened to be a very enterprising cook. 

This Fennel and Coriander Chicken Curry was thus born.

Although the origin of this recipe was a bit fade in my memories as i had cooked this for the first time in my teens if i remember rightly. However, it was quite a hit and the distinct taste of this delightfully aromatic chicken curry is still fresh in my mind. Perhaps, a doozy kitchen disaster has what made this curry a memorable one!(which i better not disclose:P)

On a more serious note this evergreen curry gets its refreshing flavor from the judicious blend of spices such as Fennel or mouri (saunf in hindi) and herb such as coriander with a hint of green chillis. This gets ready well under 30 mins ( excluding marination time)

Here is what i did:


Whole Chicken cut into medium size (700-800grams)
1/2 cup yogurt(enough to cover the chicken well)
1 medium size onion, sliced
1 tablespoon garlic paste
1/2 tablespoon ginger paste
11/2 tablespoon of coriander powder
1 teaspoon of turmeric powder
11/2 teaspoon of kashmiri red chilli powder
2-3 tablespoon fennel/mouri/saunf Powder
(ideally use use 21/2 tbsp. of fennel seed made into paste to maximize the flavour - see step 4 )
Whole garam masala (2-3 green cardamom pods, 2 cloves, 1 medium stick of cinnamon)
1 and half bunch of coriander leaves with stem (roots discarded) roughly chopped
2-3 green chillies (just for flavour)
3-4 tablespoon of mustard oil or any white cooking oil
Salt to taste
Coriander leaves for garnishing.


Step 1: Marinate Chicken:
Rinse your chicken pieces, and pat dry. Add 1 tablespoon of oil (mustard or any other oil, using), salt, turmeric powder, Red chilli powder, garlic and ginger paste, and yogurt. Give your chicken a good massage to coat with the spices and yogurt. Keep aside for at least 30 mins or more if you have time. 

Step 2:

Heat oil in a wok. Add the whole garam masala, after 1 or 2 seconds add the onion slices. The flame should be on medium. Fry the onions till they change colour and start getting a brownish tint (colour). Taking care not to burn the onions just brown them slightly.

Step 3: Now goes in the chicken with the marinade. Keep sautĂ©ing the chicken moving it often with your spatula on medium - high flame, until it releases oil or fat on the side. Now lower the flame to simmer cover for a few minutes and let the chicken cook for about 4 minutes or so.

Step 4: Meanwhile, make a paste of the coriander leaves, fennel seeds (if using any),green chilli, with little water as desired for blending.

If you are using fennel powder,  we will add that later in step 5.

Step 5: Remove cover and add the coriander, green chilli paste . Add fennel powder. Mix well to coat the chicken with the spices.

Cover and cook for 4-5 minutes on low flame, making sure to retain the greenish effect from coriander leaves. Turn off heat.

Transfer into a serving bowl and garnish with more of the herb.

This versatile chicken curry can be served with  Rice, Nan, or choice of  Bread.


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With deep care

EAT as you LIKE..

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  1. Hi Indrani. I tried this recipe and my family enjoyed :) Thanks for sharing! Happy cooking!

    1. Thanks Rosh, happy to know that you and your family enjoyed, stay in touch and thank you for your feedback:)


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