Chilliandcoriandersauce Recipes

CHILLI AND CORIANDER SAUCE

Steps:

• Combine first 6 ingredients in a pan and stir over low heat until the sugar dissolves.
• Bring to boil, simmer uncovered for about 10 minutes until it thickens.
• Remove from heat and cool.
• Then stir in the coriander.

INDIAN MINT AND CORIANDER DIP

Steps:

• Pluck the mint leaves from the steams.
• Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves as soft steams of coriander can also be used)
• Wash all the greens and chilies with enough water.
• Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
• Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.
• MY NOTES -
• 1-*Can also use lemon size ball of tamarind OR 3 tbsp of peeled and chopped raw mango instead of lemon juice.
• 2- Can substitute almonds with 2 tbsp of roasted peanuts .
• 3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.
• 3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves then can omit sugar.
• 4- Add 1 tbsp of chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
• 5-Love spicy food-try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .
• Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.

CHICKEN IN CORIANDER / CILANTRO SAUCE

Steps:

• Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
• Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
• Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
• Cover the pan, reduce the heat and boil gently for 15 minutes.
• Stir in the coriander leaves and serve 2 thighs per person.
• Serve with rice or cous cous.