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
MIXED VEGETABLES WITH COCONUT SAUCE (AVIYAL)
Provided by Maya Kaimal
Categories Potato Vegetarian Yogurt Coconut Curry Root Vegetable Carrot Gourmet
Yield Makes 6 servings (as part of a large meal)
Number Of Ingredients 15
Steps:
- Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add zucchini and peas and simmer 1 minute more.
- Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
- Add coconut mixture to vegetable mixture along with yogurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.
- Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.
VEGETABLE KEBABS WITH CORIANDER COCONUT CREAM SAUCE
Vege kebabs in an easy to make Thai style sauce. To make a low fat alternative has used skim evaporated milk with a couple of drops of coconut essence. Family favourite.
Provided by Sueie
Categories Coconut
Time 25m
Yield 8 Kebabs
Number Of Ingredients 12
Steps:
- Thread vegetables and tofu onto skewers- keep warm.
- Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
- Serve on rice to soak up sauce.
LAMB KEBABS WITH CORIANDER SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
- Thread lamb on skewers, alternating with pieces of onion and peppers.
- Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
- Preheat grill or broiler. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done. Garnish plates with coriander sprigs. Serve sauce separately in a small bowl.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 658 milligrams, Sugar 5 grams, TransFat 0 grams
VEGETABLE KEBABS WITH MUSTARD BASTING SAUCE
Categories Mustard Onion Side Vegetarian Backyard BBQ Bell Pepper Carrot Zucchini Grill Chill Grill/Barbecue Yellow Squash Gourmet
Number Of Ingredients 10
Steps:
- In a large saucepan of boiling salted water cook carrots 1 minute. Add yellow squash and zucchini and cook vegetables 5 minutes. Transfer vegetables with a slotted spoon to a large bowl of ice and cold water to stop cooking and drain well in a colander. Transfer vegetables to a bowl. (If using larger yellow squash and zucchini cut them into a total of thirty-two 3/4-inch pieces.) In boiling water remaining in pan cook onions 4 minutes and transfer with slotted spoon to bowl of ice and cold water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be boiled 1 day ahead and chilled in sealable plastic bags.
- In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste. Basting sauce may be made 1 day ahead and chilled, covered.
- Prepare grill.
- Thread vegetables, alternating them, onto skewers. Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
HALLOUMI AND VEGETABLE KEBABS
Make and share this Halloumi and Vegetable Kebabs recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cheese into 2 1/2 cm cubes.
- Cut the onion and peppers into large pieces roughly the same size.
- Thread the cheese and vegetables onto the skewers.
- Barbecue or grill for about 10 minutes or until the cheese and vegetables turn golden.
- Otherwise, marinate the cheese in a mixture of lime, olive oil and corriander for about an hour before cooking.
Nutrition Facts : Calories 40.8, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 8.3, Fiber 2.5, Sugar 5.3, Protein 1.9
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