CORIANDER LEMON CHICKEN
A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.
Provided by PetsRus
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 316, Fat 18, SaturatedFat 2.7, Cholesterol 97.1, Sodium 194.9, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 33.5
CORIANDER CHICKEN AND RICE IS PERFECT FOR MEAL PREP LUNCHES
This dish is inspired by the savory street cart chicken and rice whose fragrance will lure you over from a block away. Though you can enjoy this lunch at room temperature, it tastes best reheated. Rest assured, the food holds up beautifully. Because everything is so nicely seasoned, it's all just as flavorful after 3 days. When making the recipe, be sure to get the rice going first; as it cooks, the rest of the meal will come together.
Provided by Ann Taylor Pittman
Time 40m
Yield Serves 4 (serving size: about 1/2 cup chicken, 3/4 cup rice, 1 1/4 cups green beans, and 2 tbsp. yogurt sauce)
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons oil in a medium saucepan over medium-high. Add rice and turmeric; sauté 1 minute. Add stock and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 40 minutes.
- Toss together chicken, coriander, garlic powder, cayenne, and 3/8 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken, stirring occasionally, until browned, about 12 minutes. Remove chicken. (Do not wipe skillet clean.)
- Add remaining 1 teaspoon oil to skillet. Add beans; cook, turning every 2 minutes, until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
- Combine yogurt, lemon juice, and garlic. Serve sauce and lemon wedges with chicken, rice, and green beans.
Nutrition Facts : Calories 409, Carbohydrate 42 g, Fat 14 g, Fiber 5 g, Protein 32 g, SaturatedFat 3 g, Sodium 671 mg, Sugar 7 g, UnsaturatedFat 9 g
LIME & CORIANDER CHICKEN
Everyone will think you've used chilli, but the fieriness of this dish is simply crushed black pepper
Provided by Good Food team
Categories Main course
Time 1h10m
Number Of Ingredients 5
Steps:
- First, spatchcock the chicken so that it will sit flat on the barbecue. All this means is using a pair of kitchen scissors or a sharp kitchen knife to cut down either side of the parson's nose to completely remove the backbone. Then, place the chicken, breast side up, on a chopping board and push down hard to flatten with your hands. Use a sharp knife to make lots of deep slashes in the chicken, about three in each breast and two in each leg.
- In a mortar and pestle, crush the garlic and peppercorns together to a grey, mushy paste. Stir the lime juice into the paste, then the chopped coriander. Put the chicken in a dish and massage the marinade into the chicken. Cover with cling film and refrigerate for at least 2 hours, but preferably overnight.
- To cook the chicken, fire up the barbecue. When the flames die down and the coals are hot and glowing, lay the chicken on the barbecue, skin side up, and sprinkle with salt. You will be tempted to keep prodding it and lifting it up, but leave it alone. After 25 mins, the chicken will look like it's cooked through, but flip it over and give the skin side 10 mins to brown. Lift the chicken onto a chopping board and leave to rest for a few minutes.
- You can now carve conventionally but I like to get a cleaver and chop it straight down into thick slices. Pile it up on a platter and serve scattered with fresh coriander and lime wedges.
Nutrition Facts : Calories 415 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 40 grams protein, Sodium 0.43 milligram of sodium
CORIANDER CHICKEN (DHANIA CHICKEN)
Coriander Chicken recipe - referred prominently as Dhania Chicken is a delicious curry from Bengali cuisine. Unlike other chicken curries, it is much easier to prepare and involves a diverse range of aromatic spices and herbs from our very own Indian kitchen. The fine blend of market-fresh coriander leaves, mint leaves and yogurt makes the yummy green chutney which when added to the gravy gives a special flavour and a memorable taste to this finger-licking side dish. Make sure you check the consistency of the gravy at every step of your cooking process, a thick consistency being the crowd favourite. This Dhania Chicken is an amazing combo when served with roti or naan.Recipe courtesy: Wah Sush Kitchen
Provided by Sushmita
Categories Non-Vegetarian
Number Of Ingredients 1
Steps:
- Marinate the chicken with salt, turmeric, and oil. Keep aside. , Heat 2 tbsp of oil in a kadai, splutter cumin seeds., Add the onion and green chillies, saute until onions turn translucent. , Add the ginger garlic paste and saute for 2 minutes. , Add the marinated chicken, fry until the colour of the chicken changes. , In a small mixing bowl add the chopped tomatoes, coriander powder, cumin powder, and pepper powder. Add a little water and prepare the paste. , Add this paste to the chicken. Fry until oil oozes out. , In the mean time, prepare the green chutney. , In a grinder, add the coriander leaves and the mint leaves. Add 2 tbsp of yogurt. Grind this to a fine paste. , Once the oil starts oozing out of the chicken, add the green chutney and fry for 5 to 10 minutes on low flame. Cover and cook, stir from time to time so that the chicken doesn't get burnt. , After 8 minutes check for the salt and consistency of the gravy. Adjust the consistency of the gravy by adding little water if you want the gravy to be thin. , Add the garam masala powder, cover and cook for 1 more minute. Turn off heat. , Serve hot with bread, roti, naan or rice.
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
LIME AND CORIANDER CHICKEN
I often, uncharitably, think that chicken breast fillet is the default choice of eating-averse fatphobes. I'm not sure I've ever looked down a restaurant menu and thought "Yes! That is just what I want." But I find ready zest for this. The supercharged acidity of the lime does double duty, tenderising the meat beautifully and infusing it with fierce fragrance. My plan of action - and one I recommend - is that you buy breasts with the skin still on. Remove the skin and fry it in a little oil for about five minutes each side, pressing down on it regularly, until it's a dark gold, has rendered its fat (keep this schmaltz for eating on toast at another time) and is crisping up. Remove to a plate lined with kitchen roll: it will become completely crisp as it cools. Tear up some iceberg lettuce and dress it lightly before crumbling in shards of the crisp chicken skin. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2
Number Of Ingredients 9
Steps:
- Remove the skin from the chicken and set this aside for now. Cover a chopping board with cling film, though do not cut off the piece from the roll quite yet, and sit the chicken breasts on top, with space between them, then cover with more cling film and tear off from the roll. Using a rolling pin, press down on the meatier parts of the fillets, rolling them out a little, until each chicken breast is, as much as possible, of even thickness, though it's always going to be a little thinner at the tip. The idea is not to bash the chicken until it's a limp rag. Put the lime zest in a small bowl, cover with cling film and set aside. Unwrap and transfer the chicken breasts to a reusable freezer bag, or a shallow dish or container in which they will fit snugly, then add the lime juice along with the oil, sea salt flakes and garlic. Seal the bag well, give it a bit of a squidge to help it coat the chicken and leave to marinate, out of the fridge, for 15 minutes. While the chicken is marinating, you can be frying the chicken skins (see recipe introduction). When time's up on the marinade, heat the 2 teaspoons of olive oil in a heavy-based frying pan. Take the chicken out of the bag or dish and shake off the marinade before frying over a medium-high heat for 2 minutes each side, then turn again and give an extra minute on each side, so that the chicken is bronzed on the outside and cooked through. Remove to a couple of waiting plates. Mix the lime zest and chopped coriander together and sprinkle on top. Serve, ideally, with the iceberg lettuce and chicken crackling and a splodge of avocado mashed with sea salt and chilli flakes.
JELLIED CHICKEN AND CORIANDER "TERRINE"
Terrines - molded preparations of meat, fish, or vegetables - are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure and moistness from aspic and its lively seasonings from China. To accompany it, try Japanese soba noodles - their springy texture contrasts with the terrine's smooth gel and tender chicken - and fast-cooked snow peas , for crunch.
Categories Chicken Ginger Herb Appetizer Gourmet
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
- Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
- Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
- In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
- Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
- Make sauce:
- In a small bowl stir together hoisin sauce and vinegar until smooth.
- Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.
CORIANDER CHICKEN WITH SPAGHETTI SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Trim the stem end of the squash and poke holes 1/2 inch deep all over the squash with a paring knife; put in a heatproof glass bowl. Microwave, turning the squash halfway through, until tender when pierced with a fork, about 14 minutes. Set aside until cool enough to handle, then halve lengthwise and scoop out the seeds. Scrape the flesh into strands with a fork.
- Rub the chicken with 1 tablespoon olive oil, 2 teaspoons coriander and the thyme. Season generously with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook until browned on the bottom, about 3 minutes. Flip the chicken, transfer the skillet to the oven and bake until cooked through, about 13 minutes. Remove the chicken to a cutting board to rest.
- Return the skillet with its juices to medium-high heat and add the squash and remaining 1/2 teaspoon coriander. Cook, stirring occasionally, until the squash has absorbed the juices, 3 to 5 minutes. Season with salt and pepper. Divide among plates.
- Combine the pears, lime juice, pomegranate seeds, mint and pistachios in a bowl. Slice the chicken and serve with the squash. Spoon the pear mixture on top.
Nutrition Facts : Calories 480, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 368 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 49 grams, Sugar 17 grams
CHICKEN IN LEMON CORIANDER BROTH
Steps:
- Simmer the garlic in the broth and water for 4 to 5 minutes. Add the potatoes, cover and simmer for 10 minutes or until tender. Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through. Remove the broth from the heat and add the cilantro and lemon juice.
- Sprinkle each portion with Parmesan and serve immediately.
PALEO CORIANDER HEALTHY CHICKEN STIR FRY
This healthy chicken stir fry has fresh coriander and a spicy, sweet sauce. It's a healthy, gluten free and paleo friendly meal that's ready in 30 minutes!
Provided by Taylor Kiser
Categories Dinner Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Prepare your rice as per package directions and cook while you make the stir fry.
- Place the cubed chicken into a large, zip-loc bag and add in 2 tsp of the ground coriander, saving the rest for later. Seal the bag and toss until the coriander evenly coats the chicken. Set aside.
- In a very large wok, or frying pan, heat the olive oil up on medium-high heat.
- Add in the remaining ground coriander and the fresh garlic and cook, stirring constantly, until golden brown and fragrant. This only takes 30 seconds-1 minute.
- Add in the chicken and cook until lightly golden brown on each side, about 3-5 minutes.
- Reduce the heat to medium and add in the chopped mushrooms, bell pepper and just the stalk part of the bok choy. Cook until the veggies are tender, about 3-4 minutes.
- Stir in the leafy part of the bok choy, along with the chicken broth, coconut aminos, coconut sugar and sriracha. Bring to a boil and cook just for a minute, so that coconut sugar can dissolve.
- Divide the rice between 4 plates, and then divide the chicken mixture on top of the rice, making sure to divide the liquid as well (it'll be runny, it's not supposed to be thick.) Squeeze some fresh lime juice on top of each bowl, following by 1 Tbsp each of Thai basil and a sprinkle of sesame seeds. If desired, add more sriracha.
- DEVOUR.
Nutrition Facts : ServingSize 1 g, Calories 387 kcal, Carbohydrate 54 g, Protein 30 g, Fat 4 g, Cholesterol 72 mg, Sodium 977 mg, Fiber 2 g, Sugar 7 g
CORIANDER CHICKEN
Coriander Chicken
Provided by Schwartz
Yield 4
Number Of Ingredients 7
Steps:
- In a non-metalic dish mix together the Coriander Leaf, lemon juice and zest, caster sugar and soy sauce. Coat the chicken in the marinade and cover and refrigerate for 15 minutes.
- Pre-heat the grill and cook the chicken under a medium heat for 20 minutes, turning occasionally.
- Serve the chicken with rice and pan fried courgettes. Garnish with lemon wedges and rind.
CHICKEN WITH CORIANDER LEAVES
Steps:
- Cut the chicken into eight pieces. , Now marinate the chicken with salt, lemon juice and turmeric powder in a bowl and keep aside. , Grind the spices and other ingredients together into a fine paste. Rub the chicken with this paste. ,Keep aside 1 hour. , Then heat oil and fry the chicken on both the sides until slightly brown., Now add the remaining ingredients and cook for 3 to 4 mins. ,Add salt to taste.,Garnish with coriander leaves and serve. , Recipe Courtesy: Mangalorean Recipes. ,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
CORRIANDER CHICKEN
Ground coriander provides a fabulous taste to the Coriander Chicken
Provided by elaineoconnell
Time 40m
Yield Serves 4
Number Of Ingredients 13
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
LEMONY CHICKEN WITH FRESH CORIANDER (MADHUR JAFFREY)
A stove-top method. Taken from the expanded new edition of her classic best-selling book, Madhur Jaffrey's Indian Cooking, this is the recipe that Jaffrey says took the spice out of a major city in England. As she explains it: "My new book was first published in England, by the BBC. Shortly after it came out, The Manchester Guardian ran a story which said that the city had run out of fresh spices: Everyone was making Lemony Chicken with Coriander!"
Provided by gailanng
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
- Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
- Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric and salt. Stir and cook for a minute.
- Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes.
- Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
- Serve with basmati rice.
COCONUT AND CORIANDER CHICKEN CURRY
This curry has a gentle burn to it, but if you want a bit more bite, just add some extra chilli powder.
Provided by Adam Liaw
Categories Main-course
Time 45m
Yield SERVES 4-6
Number Of Ingredients 13
Steps:
- Wash the coriander well and separate the leaves from the stalks and roots. Set aside the leaves. In a food processor, process the stalks and roots with the onions, garlic and ginger to a smooth paste. Heat oil in a large saucepan over a medium heat and fry the paste for about 5 minutes, stirring frequently until very fragrant. Add spice mix ingredients and fry for a further minute. Add the chicken and stir to coat. Add the coconut milk and a further 400ml of water (use the empty can as a measure), reduce heat and simmer, covered, for 15 minutes. In a separate, dry frying pan, toast the desiccated coconut for about 5 minutes, stirring constantly over a medium heat until it is well browned. Finely shred the reserved coriander leaves. Stir the coconut and coriander leaves into the curry, remove from heat and allow to stand for about 10 minutes before serving. Serve with steamed rice and kachumber. TipWe all know curries taste better the next day. If you don't have time to wait, you can achieve a similar effect by just allowing the dish to cool, then reheating it.
CREAMY CORIANDER CHICKEN
This dish gets its flavor from both the leaves and seeds of the coriander plant. Ground coriander seasons the chicken while coriander leaves, better known as cilantro leaves in the United States, accent the creamy sauce.
Provided by McCormick Gourmet
Categories Entrees,
Yield 4
Number Of Ingredients 11
Steps:
- Mix 1 tablespoon of the cornstarch, coriander, garlic powder, sea salt and turmeric in shallow dish. Coat chicken with cornstarch mixture
- Melt 2 tablespoons of the butter in large skillet on medium heat. Add 1/2 of the chicken; cook 3 to 4 minutes per side until lightly browned. Remove from skillet and keep warm. Melt remaining 1 tablespoon butter. Repeat with remaining chicken
- Mix remaining 1 tablespoon cornstarch, cilantro, chicken stock and wine until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Stir in cream. Spoon sauce over chicken to serve
Nutrition Facts : Calories 307 Calories
CORIANDER CHICKEN
An inviting chicken curry recipe with coriander as the key. The fragrant coriander chicken curry dish can be made extra hot with a scattering of green chilli.
Provided by Catherine Phipps
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Grind together all the ingredients for the garam masala, in a spice grinder or coffee grinder kept for the purpose. Cut slashes at intervals in the chicken thighs. Blitz together the ginger, garlic, lemon or lime juice and sea salt with a little extra water until you have a smooth paste. Rub this into the chicken, then cover and leave to marinate in the fridge for at least one hour, preferably overnight. For the sauce, blitz together the tomato, coriander and chillies with a little water and some seasoning until smooth. Add all of the spice mix, if using. When you are ready to cook, heat the oil in a large frying pan. Brush the marinade from the chicken and pat dry. Fry the chicken until browned on all sides, this should take around 10 minutes. Pour over the sauce and continue to cook for 10 minutes more over a medium-low heat. Stir regularly. When the sauce is cooked, it will separate from the oil. Stir in the yogurt and cover. Simmer for a further 10 minutes over a very low heat until the chicken is tender and completely cooked through. Sprinkle with the reserved coriander leaves and a few slices of green chilli for extra heat, if you want it.
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- 1 Line a baking tray with baking paper. In a large bowl, combine chicken, chilli, coriander, garlic and shallots. Season with cracked black pepper. Form mixture into 4 patties, place onto the tray. Cover and chill for 20 minutes.
- 2 Preheat a greased barbecue hotplate to medium. Barbecue patties for 5-6 minutes on each side, or until cooked through. Spray tomatoes with olive oil and barbecue for 7-8 minutes until tender. Transfer patties and tomatoes to a plate and keep warm. Spray rolls with oil and barbecue for a few minutes on each side until slightly charred.
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