Coriander Chicken

• 650 g chicken breasts, skinned
• 2 teaspoons garlic, chopped
• 100 g natural yoghurt
• 3 tablespoons olive oil
• 1 onion, finely sliced
• 2 medium size red chilies, chopped
• 1 1/2 tablespoons ground roasted coriander seeds
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 100 ml warm water
• 1/2 teaspoon salt
• 2 hard-boiled eggs, halved
• 1 pinch paprika

1. Cut the chicken into approximately 75 mm x 25 mm pieces. Mix the yoghurt and garlic in a bowl and then add the chicken pieces. Mix well to ensure even coverage. Cover and refrigerate overnight.
2. Heat the oil in a wok and fry the onion slices with the chili peppers until the onions are golden brown. Remove and keep aside.
3. Fry the coriander, black pepper and turmeric in the same oil for 30 seconds then add the chicken together with the marinade. Stir fry the chicken for around 8 minutes then add the chili powder, water, salt and reserved onion slices.
4. Bring to the boil, cover and simmer for a further 30 minutes.
5. Serve with the hard boiled eggs sprinkled with the paprika.

chicken breasts, garlic, natural yoghurt, olive oil, onion, red chilies, ground roasted coriander seeds, fresh ground black pepper, ground turmeric, chili powder, water, salt, eggs, paprika

Taken from www.food.com/recipe/coriander-chicken-531259 (may not work)