Chicken In Tomato Black Pepper And Coriander Sauce Recipes

CHICKEN IN TOMATO, BLACK PEPPER AND CORIANDER SAUCE

Steps:

• Cut each chicken quarter into 3 pieces.
• If you are using leg quarters, separate the leg from the thigh and cut the thigh into 2.
• Apply lemon juice and salt to the chicken.
• Keep aside.
• Heat oil in a large pan.
• Toss in the cinnamon, cardamoms and cloves.
• Let these sizzle gently on medium flame until the cardamom pods have plumped up.
• Add the ginger-garlic and onion puree.
• Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.
• Lower flame and stir-fry for 4 minutes.
• Add the paprika or chilli powder, turmeric powder and the corriander powder.
• Mix well and then stir in the tomatoes.
• Cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks.
• Add the black pepper and the chicken.
• Cook on high flame until the chicken is tender and cooked{ready to eat}.
• Add the water, mix well, cover and cook on a simmer for 25 minutes.
• Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste.
• Remove from heat.
• Serve hot with rotis and/or rice.
• Enjoy!

CHICKEN, PEPPER AND TOMATOES

Steps:

• Heat the olive oil, in a large skillet, over medium high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate.
• Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.
• Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top.

CHICKEN WITH PEPPERS AND TOMATOES

Steps:

• Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
• Follow package instructions.

CHICKEN WITH GARLIC, PEPPER AND CORIANDER

Steps:

• Roughly blend the paste ingredients together using a pestle and mortar or small food processor; it should not be too smooth. Cut the strips of chicken breast at an angle into thin slices.
• Put the oil a pan or wok set over a high heat. Add the paste, pepper and sugar and stir continually, until the garlic is soft and starting to brown.
• Stir in the thinly sliced chicken. When the chicken has started to cook on the outside, add the oyster and soy sauces, carrot and courgette. Keep stirring until the chicken is almost cooked through and the vegetables are tender but still crunchy. Add the stock to the pan and simmer for another 2-3 minutes, until pipping hot and the chicken is completely cooked through. Serve, garnished with the coriander leaves, salad onion and cucumber.

CHICKEN WITH CORIANDER

Steps:

• In medium frying pan heat butter and saute chicken until it is golden on both sides.
• Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
• Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.

CHICKEN BREASTS WITH PEPPERS, TOMATOES AND SAFFRON

Steps:

• Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
• Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
• Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

INDIAN TOMATO CHICKEN

Steps:

• Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
• Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
• Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)