Coconut Coriander Sauce Food

FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY

Fragrant chicken, coriander & coconut curry image

This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles

Provided by Anjum Anand

Time 1h25m

Number Of Ingredients 28

Ingredients

400ml can coconut milk
small bunch coriander
6 large garlic cloves
small piece fresh root ginger , quartered
1-2 thin green chillies
2 tbsp vegetable oil
8 skinless chicken thighs or drumsticks
1 medium onion , finely chopped
3 cloves
thumb-size piece cinnamon stick
1½ tsp cumin powder
1½ tsp coriander powder
1 tsp garam masala
1 tsp tamarind paste
400ml can coconut milk
small bunch coriander
6 large garlic cloves
small piece fresh root ginger , quartered
1-2 thin green chillies
2 tbsp vegetable oil
8 skinless chicken thighs or drumsticks
1 medium onion , finely chopped
3 cloves
thumb-size piece cinnamon stick
1½ tsp cumin powder
1½ tsp coriander powder
1 tsp garam masala
1 tsp tamarind paste

Steps:

Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.

Nutrition Facts : Calories 438 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.69 milligram of sodium

VEGETABLE KEBABS WITH CORIANDER COCONUT CREAM SAUCE

Vegetable Kebabs with Coriander Coconut Cream Sauce image

Vege kebabs in an easy to make Thai style sauce. To make a low fat alternative has used skim evaporated milk with a couple of drops of coconut essence. Family favourite.

Provided by Sueie

Categories Coconut

Time 25m

Yield 8 Kebabs

Number Of Ingredients 12

Ingredients

assorted vegetables, of choice diced and parboiled
tofu, squares (optional)
1 tablespoon vegetable oil
4 green shallots
2 cloves garlic, minced
1 teaspoon ginger, minced
2 teaspoons ground cumin
1 teaspoon paprika
1 1/2 cups coconut cream
1 tablespoon lime juice
2 tablespoons chili sauce
1 1/2 tablespoons finely chopped coriander

Steps:

Thread vegetables and tofu onto skewers- keep warm.
Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
Serve on rice to soak up sauce.

CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE

Chicken with Roasted Coriander in Coconut-Curry Sauce image

Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h30m

Number Of Ingredients 20

Ingredients

3 tablespoons whole coriander seeds
1/4 teaspoon fenugreek seeds
2 teaspoons whole black peppercorns
6 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 cinnamon stick (2 inches long)
3 1/2 pounds chicken pieces (from 1 whole chicken), skin removed, cut into small pieces
2 medium onions, cut into thin rings
5 cloves garlic, cut into thin slices
1 teaspoon peeled and finely grated fresh ginger (from a 1 1/2-inch piece)
1 tomato, finely chopped (3/4 cup)
1/2 teaspoon ground turmeric
1/2 to 1 teaspoon cayenne pepper
Kosher salt
1 tablespoon fresh lemon juice
1 can (14 ounces) full-fat coconut milk, such as A Taste of Thai
2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, split lengthwise
Plain Basmati Rice, for serving
Yogurt with Cucumber and Mint, for serving
Fresh Cilantro Chutney, for serving

Steps:

Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.