Cochin Coriander-Cumin Chicken for Passover Recipe (2024)

Even without the curry leaves, this was a big hit with my seder crowd of 18! I did mainly use the whole spices, which I roasted and ground, and then marinated the meat over night. I doubled the recipe and think I have one piece of chicken left and there was a delicious brisket on the menu as well. Definitely a keeper for a crowd!

Because Sepharadim can eat rice during Passover. It's only Ashkenazi Jews who don't.

Delicous and easy. I used everything I had in our spice cabinet but didn't have all items on the list (no curry leaves) and only was able to sneak in 1 hr to marinate the chicken. Added vermouth and squeeze of half lemon, as well as a tsp smoked paprika and half red onion to marinade. Used boneless thighs because it's what I had in the fridge. Served with Tatziki on the side. Will definitely make it again.

This is a very tasty recipe, fragrant and well balanced easy to put together.

Why wait for a holiday when you can make this any day. It's got amazing flavors. You can be liberal with the amount of spices.

What a wonderful recipe, thank you! Served it yesterday to my guests here in Switzerland - they loved it. I followed your recipe step by step but chopped the onions finely and made the sauce the day before, adding half the spices and the ginger and simmering it for about an hour. Yesterday I brought it to the boil and added the marinated and sautéd inner filets of chicken breasts. Substituted the vinegar with lime juice.

Absolutely delicious. When I make it again, I might cut the chicken thighs into halves or thirds instead of simmering them whole.

But now, as you might have read, it's okay for Ashkenazis to eat rice as well . . . at least among Conservative Jews. It's a new ruling that happened in the short time since you asked your question.

I’m glad I did a test run before my Seder. The spice rub tasted good and everything smelled wonderful while cooking. I downsized the recipe proportionally based on the amount of chicken I had. I almost left out the chili, and I wish I had. Even though I used a fraction of the recommended amount, the Serrano overpowered the other flavors. I might try this again without the chili, and with more liquid to make enough sauce. Overall, I was disappointed.

Can this be made in advance and frozen?

What's the big deal about "white vinegar"? Couldn't I use any other vinegar just as well?

The first time I made this it was soooo good BUT the leftovers were lackluster because all the fresh herbs and chiles were so linger fresh and bright. The second time I made it, I saved those elements to stir in before serving. That did the trick! This is very delicious. I did not have curry leaves.

So good! I did not add any water. Just 1/2 lemon juice and vinegar. I also cheated with only 1 hour of marinading time. I let it simmer longer. Was delish!

Nice flavoring but way too watery. I had to take the chicken you and reduce the sauce. Probably don't need any water at all.

Fantastic, flavorful and the fresh cilantro/mint/green chile sauce is very bright and tangy. Really good, too, if you can do the spices/rub overnight.

Delicious! Used half the amount of chicken (skinless, bone-in thighs because that's what I had, marinated for about 4 hrs) with the full amount of liquid for some extra sauce (a little runny but all tasty), and stewed for about twice the time as recommended by others. No chiles on hand, but would def serve with a dash of chili powder.

Serrano peppers are HOT. I used one pepper in a pot of stew and had to throw it all away. The smaller the pepper the more heat. 2 or 3 peppers for this recipe is way too much.

I made this recipe in my 6 quart instant pot and it came out great! Used 1 cup of chicken broth instead of 1/2 cup water and canned tomatoes for the liquid. It might be OK with 3/4 cup of water as there was lots of liquid. I cooked the chicken on high pressure for 4 minutes with a 10 minute natural release. Then I added the blended herbs and left it on simmer for 5-10 minutes. I sautéed the onions first but didn’t bother sautéing the chicken at all. Just poured everything in and put on the lid.

Delish. Because I was going to reheat it and didn't want to risk any dryness, used chicken leg thighs skinned but with bones. (Rendered skin with onions for mashed potatoes). Cooked about 3/4 through Friday and finished on Saturday. Went over very very well as did brisket.

Why is this buried under Passover recipes? Why not just file under ‘super-delish ‘chicken thighs?

What a wonderful recipe, thank you! Served it yesterday to my guests here in Switzerland - they loved it. I followed your recipe step by step but chopped the onions finely and made the sauce the day before, adding half the spices and the ginger and simmering it for about an hour. Yesterday I brought it to the boil and added the marinated and sautéd inner filets of chicken breasts. Substituted the vinegar with lime juice.

There is Kosher for Passover vinegar easily available...no need for imitation.

I’m glad I did a test run before my Seder. The spice rub tasted good and everything smelled wonderful while cooking. I downsized the recipe proportionally based on the amount of chicken I had. I almost left out the chili, and I wish I had. Even though I used a fraction of the recommended amount, the Serrano overpowered the other flavors. I might try this again without the chili, and with more liquid to make enough sauce. Overall, I was disappointed.

Just made this dish for Rosh Hashana and it was delicious! Something a little different for a much needed change. Used boneless chicken breasts and adjusted the time. Didn't get the curry leaves, but it was yummy anyway.

What's the big deal about "white vinegar"? Couldn't I use any other vinegar just as well?

Used poblanos and preserved lemon (instead of cilantro), delicious for Seder....kitnyiot is ok by us so this was served with rice and butternut squash dish. Very delicious.