CORIANDER CHICKEN IN CARROT-COCONUT BROTH
A tingly spice rub made of coriander, cumin, and mustard seeds infuses chicken with flavor, making the usual breading dispensable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees. Toast coriander seeds, cumin seeds, and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4 to 5 minutes. Transfer to a plate to cool. Grind to a fine powder in a spice grinder or with a mortar and pestle. Transfer to a bowl; stir in nutmeg and cayenne with a fork. Add chopped cilantro, scallions, salt, and ginger; stir to combine.
- Place carrots and onion in a 13-by-9-inch baking dish. Stir together coconut milk, carrot juice, and ginger in a glass measuring cup. Pour 1 cup mixture over vegetables, and transfer to oven; cook 12 minutes. Remove from oven.
- Dredge chicken in spice mixture to coat. Set on top of vegetables; drizzle with remaining coconut-milk mixture. Cook until chicken is cooked through, 25 to 30 minutes. Transfer chicken and vegetables to a plate, and tent with foil.
- Ladle about 1 1/2 cups pan juices into a small saucepan. Bring to a simmer; cook until reduced by half, 6 to 7 minutes.
- Divide chicken and vegetables among 4 plates; drizzle with sauce. Serve with oranges; garnish with cilantro sprigs.
Nutrition Facts : Calories 302 g, Cholesterol 99 g, Fiber 5 g, Protein 42 g, SaturatedFat 1 g, Sodium 771 g
CURRIED CHICKEN SOUP WITH CARROTS
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
- Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.
CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE
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
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.
CHICKEN AND VEGETABLES IN CORIANDER BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 10
Steps:
- Bring the broth and coriander seeds to a boil in a large soup pot. Lower heat and simmer for 1 hour. Meanwhile, heat the oil in a large skillet over medium heat. Working in batches, add the chicken to the skillet and brown.
- Transfer to the soup pot. Add the carrots and leeks. Season with 2 teaspoons of salt and pepper.
- Cover pot and bring to a boil. Lower heat and simmer for 25 minutes. Add the potatoes and simmer until chicken and vegetables are tender, about 15 minutes longer. Stir in gin and season with additional salt and pepper if needed. Divide among 4 soup plates and serve immediately.
FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY
This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles
Provided by Anjum Anand
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 28
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
BREAST OF CHICKEN WITH CARROTS AND GINGER
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken pieces on both sides with salt and pepper.
- Trim and peel the carrots and put in a saucepan. Add cold water to cover, and salt to taste. Bring to a boil and let cook 1 minute. Drain.
- Peel the onions and set aside.
- Heat the butter in a skillet large enough to hold the chicken pieces in one layer. Add the chicken breasts and sprinkle with the onions. Cook the chicken briefly, about 1 minute, until lightly browned on one side; do not brown well. Turn the breasts and cook about 2 minutes without browning. Sprinkle with shallots and scatter the carrots over all. Sprinkle with ginger and add white wine and broth.
- Cover closely and bring to a boil. Cook 10 minutes and remove cover. Transfer chicken pieces to a warm platter. Cover with foil to keep warm.
- Cook down the pan juices until reduced to about three tablespoons.
- Add the cream. Bring to a boil and cook over high heat about 2 minutes.
- Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 856 milligrams, Sugar 7 grams, TransFat 0 grams
More about "coriander chicken in carrot coconut broth recipes"
CHICKEN CORIANDER - RECIPES | COOKS.COM
From cooks.com
MULLIGATAWNY SOUP RECIPES - SOLAR-HEART.COM
From solar-heart.com
CHICKEN IN LEMON CORIANDER BROTH RECIPE RECIPE
From crecipe.com
CARROT CURRY RECIPE - THERESCIPES.INFO
From therecipes.info
CARROT, COCONUT AND CORIANDER SOUP | RECIPE | THERMOMIX RECIPES ...
From pinterest.com.au
CARROT & CORIANDER SOUP - RECIPE - FINECOOKING
From finecooking.com
CORIANDER CHICKEN IN CARROT-COCONUT BROTH RECIPE
From pinterest.com
CORIANDER CHICKEN IN CARROT-COCONUT BROTH RECIPE
From pinterest.com
CORIANDER CHICKEN IN CARROT-COCONUT BROTH
From donutarmy.blogspot.com
CORIANDER CHICKEN IN CARROT COCONUT BROTH
From worldbestcoconutrecipes.blogspot.com
GREEN THAI CURRY WITH CHICKEN - AVERIE COOKS
From averiecooks.com
COCONUT CURRY CARROT SOUP - ELLIE KRIEGER
From elliekrieger.com
CARROT AND CORIANDER SOUP WITH COCONUT MILK RECIPES
From yummly.com
CARROT, COCONUT & CORIANDER SOUP - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
CORIANDER AND COCONUT CHICKEN CURRY - INDIAN RECIPES BY ... - THE …
From greatcurryrecipes.net
CORIANDER CHICKEN IN CARROT-COCONUT BROTH « MY RECIPES
From cheriesrecipes.wordpress.com
GINGER CHICKEN & COCONUT BROTH WITH VEGETABLE NOODLES RECIPE
From mindfulchef.com
COCONUT AND CORIANDER CHICKEN - CHICKEN CURRY RECIPE
From goodhousekeeping.com
CHICKEN IN LEMON CORIANDER BROTH RECIPE
From crecipe.com
CORIANDER CHICKEN - THE HAPPY FOODIE
From thehappyfoodie.co.uk
COCONUT CHICKEN CORN CHOWDER - COOKING CLASSY
From cookingclassy.com
COCONUT AND CORIANDER CHICKEN CURRY RECIPE | GOOD FOOD
From goodfood.com.au
10 BEST CUMIN AND CORIANDER CHICKEN RECIPES | YUMMLY
From yummly.com
COCONUT AND CORIANDER CHICKEN CURRY RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CORIANDER – CARROT AND COCONUT
From carrotandcoconut.co.za
CORIANDER CHICKEN - RECIPES | COOKS.COM
From cooks.com
CORIANDER CHICKEN CURRY RECIPE, SPICY CHICKEN CURRY
From kannammacooks.com
CARROT AND CORIANDER SOUP WITH COCONUT MILK RECIPES
From yummly.co.uk
CARROT AND CORIANDER SOUP WITH COCONUT MILK RECIPES
From foodnewsnews.com
CHICKEN CORIANDER COCONUT - COOKEATSHARE
From cookeatshare.com
CARROT AND CORIANDER SOUP - CREME DE LA CRUMB
From lecremedelacrumb.com
THAI CHICKEN CAULIFLOWER CURRY - AVERIE COOKS
From averiecooks.com
COCONUT CORIANDER CHICKEN - SOPHIA'S KITCHEN
From sophiaskitchen.blog
CARROT, COCONUT AND CORIANDER SOUP | RECIPE | THERMOMIX RECIPES ...
From pinterest.com.au
COCONUT CURRY CHICKEN RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love