Coconutandcilantrochicken Recipes

CREAMY CILANTRO CHICKEN WITH A KICK

Steps:

• In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
• Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
• Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
• Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
• Place chicken onto a serving plate, and pour the sauce over it to serve.

FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY

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.

VIETNAMESE CHICKEN AND CILANTRO SOUP RECIPE

Steps:

• 1. In a large saucepan, stir together water and chicken base and bring to a boil, stirring over high heat. Add onion, mushrooms, garlic and hoisin sauce. 2. Reduce heat to medium-low and simmer for approximately 20 minutes. 3. While soup is simmering soak dry rice noodles in warm water until soft. About 20 minutes. 4. Drain noodles and keep warm until needed. 5. Just prior to serving bring soup back to a boil and remove from heat and stir in lime juice. 6. Divide rice noodles into 4 bowls. 7. Top noodles with chicken and cilantro. 8. Ladle hot soup over chicken and noodles.

PAN-COOKED CHILI-CHICKEN THIGHS

Steps:

• 1. Heat the oils together in a large nonstick pan over medium heat and cook the red chili peppers and ginger, stirring, until lightly browned, about 2 minutes.2. Add the onions and cook until well-browned, about 10 minutes. Add the garlic, paprika, and chicken and cook, stirring, about 5 minutes.3. Add the cilantro, vinegar, water, salt, and black pepper. Cook over high heat until it comes to a boil and then over medium heat until the chicken pieces are tender and most of the liquid has evaporated, and the oil separates to the sides, about 20 minutes. Transfer to a serving plate and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MINT-CILANTRO CHICKEN

Steps:

• 1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 7 minutes. 2. Mix in the ginger-garlic paste, then add the chicken, salt, black pepper, and turmeric, and cook, stirring as needed, over medium heat for the first 2 to 3 minutes and then over medium heat until the chicken is almost cooked, about 15 minutes.3. Add the cilantro, mint, green chili pepper, and lemon juice and continue to cook until the chicken is tender and all the oil separates to the sides, about 20 minutes. Remove chicken pieces to a serving dish, garnish with black pepper, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.