It’s been a busy week and I haven’t had much time to cook. However, food is food; you have to satiate your hunger regardless of how busy you are.
I wanted to prepare something not overly complicated yet different tonight so I cooked up this nice serving of indian tomato coriander chicken. This is yet another super easy, fuss free recipe. Its just what we all look for these days.
It seriously is so easy to put together that the preparation would take only half an hour. But if you like, you could marinate the chicken for an hour or so before cooking. But even without long marination this dish tastes yumm.
Do try out this delicious recipe. I hope you will love it as much as i do. :)
Recipe courtesy: Anetta of thewanderlustkitchen
1 tsp chilly powder
1 tbsp lemon juice
600 g chicken
Salt to taste
1 bunch fresh cilantro (coriander leaves)
5 cloves garlic
2-3 green chillies
1 tbsp lemon juice
1 tbsp water
3 tbsp oil
1/2 tsp pepper powder
1/2 tsp crushed red pepper flakes
1/2 tsp cumin seeds
2 medium onions, chopped
1/2 tsp brown sugar
1 tbsp ginger minced
2 medium tomatoes , diced
1/4 tsp turmeric
1/4 tsp ground cardamom
1/3 cup coconut milk
1/2 cup water
1. Combine the chili powder, salt, lemon juice, and chicken pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don’t.
2. Meanwhile, place the cilantro, garlic, chilies, ½ tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
3. Heat the oil in a wok or heavy bottomed skillet over medium-high heat.
4. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
5. Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
6. Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
7. Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes. The gravy should be reduced and thick.
8. After ten minutes, uncover the pan and taste the sauce. Add salt and black pepper as needed.
I am taking this super easy dish to Angies fun filled 27th fiesta party. Im sure the party will be more exciting this time as it is being cohosted by the lovely Jhuls of the not so creative cook and Indu of indus international kitchen