Coriander Tomato Chicken Recipes

LEMON CORIANDER CHICKEN

Steps:

• Start off by putting the coriander seeds in a skillet over high heat. Toast for a few minutes until the seeds begin to release a pleasant aroma. Crush the seeds in a grinder, with a mortar and pestle, or with the back of thick knife.
• Measure out 2 tablespoons of the ground coriander and place into a resealable bag or non reactive dish. Add in the garlic, lemon zest, minced peppers, lemon juice and honey.
• Prepare the chicken breasts with a light dusting of salt and pepper and place in the marinade. Marinate for a minimum of 3 hours or up to 24 hours.
• Preheat oven to 400 degrees. Place the chicken breasts skinned side up into a roasting pan. Cover with the marinade. Cover dish with foil or lid and bake 20 minutes. Remove foil or lid and baste the chicken breasts with the glaze at the bottom of the pan. bake and additional 18-20 minutes until the chicken is tender and juices run clear. Give a final baste and serve.

CORIANDER CHICKEN WITH TOMATO CORN SALAD

Steps:

• To prepare the chicken:.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken.
• Add chicken to pan; cook 5 minutes on each side or until done.
• To prepare salad:.
• Combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.

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!

CILANTRO AND CORIANDER CHICKEN

Steps:

• Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.

CILANTRO AND CORIANDER CHICKEN

Steps:

• Place a large skillet over medium heat and add the oil. When oil is hot, add the garlic and ginger and cook 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.