Chicken with Roasted Coriander in a Coconut Curry Sauce

Dakshini murgh means Southern chicken and is a fairly mild dish and has lots of lovely tasting sauce.


  • Olive oil to fry
  • Approx. 7 Free Range Chicken Breasts so that when tail end of each fillet is cut off the remainder weighs 2lbs
  • 3 tablespoons organic coriander seeds
  • ¼ teaspoon organic fenugreek seeds
  • 2 teaspoons organic black peppercorns
  • 1 tablespoon of desiccated coconut
  • 1 teaspoon black mustard seeds
  • 2 inch cinnamon stick
  • 2 medium sized red onions
  • 4 -5 cloves of garlic peeled
  • 3 fresh jalapeño green chillies
  • 4 – 5 oz tomatoes finely chopped
  • ½ teaspoon ground turmeric
  • 1 tablespoon Kashmiri chilli powder
  • 1 teaspoon peeled and very finely grated fresh ginger and a little extra for garnishing
  • 1 organic chicken stock cube
  • 1 can 400g (14oz) full cream coconut milk
  • 1 tablespoon lemon juice
  • 1 tablespoon tomato puree
  • Sea salt and freshly ground black pepper
  • Fresh coriander leaves chopped


  1. Remove the mini fillet from each chicken breast and freeze for another dish
  2. Cut the tail end of the breast off at an angle a third of the way along the breast and freeze for another dish
  3. Cut the remaining breast portion down the middle into 2 and then cut each piece into 2 at an angle. Weigh these pieces and put aside 2lbs putting any remaining pieces in the freezer for another dish.
  4. Measure the coriander seeds, fenugreek seeds and black peppercorns and put aside together
  5. Measure the black mustard seeds and put aside with the cinnamon stick
  6. Place together red onions, garlic cloves, 1  green chilli and tomatoes
  7. Measure turmeric, chilli powder and grated ginger and put aside together
  8. Put out the remaining ingredients separately; stock cube, coconut milk, ½ lemon tomato puree, I chilli and fresh coriander.


  1. Peel onions, and garlic and top and tail green chillies and chop everything roughly. Place in Magimix and chop finely. Set aside
  2. Skin tomato by plunging in boiling water and chop finely. Set aside
  3. Dissolve stock cube in small amount of boiling water. Set aside
  4. Whisk coconut milk
  5. Put a very small cast iron un-enamelled pan on medium-high heat for 2-3 mins to dry roast spices. Put in the coriander seeds, fenugreek peppercorns, desiccated coconut and stir and roast for about 1 ½ mins until they are lightly browned and emit a roasted aroma.Place spices in a cold container so that they don’t continue to brown and when cool enough grind in an electric grinder and put aside.
  6. Put 2 tablespoons olive oil into a large cast iron un-enamelled pan on medium to high heat. When hot put in mustard seeds and cinnamon stick. After a few seconds the mustard seeds will pop, put in the chicken pieces and brown. Remove and place in a warm dish with spices and any meat juices from the pan.
  7. Put 1 tablespoon oil into a medium sized oval cast iron enamelled pan on medium heat. Stir fry chopped onion mixture to soften. Put lid on pan and turn to low heat for 5 mins.
  8. Add browned chicken pieces and stir with softened onion mixture
  9. Add dry roasted spices, turmeric, chilli powder and finely grated ginger and stir into chicken and onion mixture
  10. Add chopped tomato, coconut milk, stock, lemon juice and bring to boil. Place lid on pan and simmer for 30 mins.
  11. Add tomato puree and check seasoning. Add salt and pepper if necessary.
  12. Garnish with finely grated ginger and fresh coriander.
  13. Serve with plain boiled jasmine wholegrain rice and fine green beans or stir fried sweetcorn.


Sent in by a customer of Springfield, the Dakshini murgh is adapted from Indian Cookery by Madhur Jaffrey page 102.