Corriander Chicken Recipes

CORIANDER LEMON CHICKEN

Steps:

• Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
• Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
• Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
• Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
• When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.

CORRIANDER CHICKEN

Steps:

• Combine the garlic with the yogurt and pour over the chicken, leave to marinate over night.
• Heat the oil in a pot and saute the onions until golden brown then remove the onion from the pot, set aside
• Fry the coriander, mixed spice, black pepper and turmeric for about 30 seconds.
• Add chicken and the yogurt and fry the chicken for 5 minutes over medium heat
• Add the chili powder, stock cube, onions, water and salt to taste, then bring it to a boil, reduce the flame and simmer for about 30 minutes

LEMON CORIANDER CHICKEN

Steps:

• Start off by putting the coriander seeds in a skillet over high heat. Toast for a few minutes until the seeds begin to release a pleasant aroma. Crush the seeds in a grinder, with a mortar and pestle, or with the back of thick knife.
• Measure out 2 tablespoons of the ground coriander and place into a resealable bag or non reactive dish. Add in the garlic, lemon zest, minced peppers, lemon juice and honey.
• Prepare the chicken breasts with a light dusting of salt and pepper and place in the marinade. Marinate for a minimum of 3 hours or up to 24 hours.
• Preheat oven to 400 degrees. Place the chicken breasts skinned side up into a roasting pan. Cover with the marinade. Cover dish with foil or lid and bake 20 minutes. Remove foil or lid and baste the chicken breasts with the glaze at the bottom of the pan. bake and additional 18-20 minutes until the chicken is tender and juices run clear. Give a final baste and serve.

CORIANDER TOMATO CHICKEN

Steps:

• Combine the chili powder, salt, lemon juice, and chicken pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don't.
• Meanwhile, place the cilantro, garlic, chilly, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
• Heat the oil in a wok or heavy bottomed skillet over medium-high heat.
• Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
• Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
• Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
• Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes. The gravy should be reduced and thick.
• After ten minutes, uncover the pan and taste the sauce. Add salt as needed.