Thursday, April 12, 2012

Baked Chicken with Coriander (East Indian Style) - Margaret Ullrich

By now coriander should be an old friend.
Especially if you've been making your own Curry Blend.
As mild or as strong as you like.

You're free from being a slave to what's on the grocery spice shelf!!
Okay, it's not exactly Freedom 55, but its nice.

And so is this recipe for chicken.

Rice is nice, and easy.
But, if your grocery store has an East Indian section, check out the starch choices.
Excitement you can afford!!
Really, a different food section should be on your 'Bucket List'.

                        Chicken with Coriander

2 legs and 2 breasts 
salt and pepper

In a large ovenproof pot 
Brown chicken in butter and oil.  Remove.

In the same pot, cook until translucent
2 medium onions, chopped 

Add and cook gently, stirring, 5 minutes
1 1/2 Tablespoon coriander
1/2 teaspoon ginger
1/2 teaspoon sugar
1/8 teaspoon red pepper flakes
1/4 teaspoon turmeric
1 clove garlic, chopped 
1/2 Cup chicken broth
1/2 Cup plain yogurt
Replace chicken, cover with sauce (can be stored in the fridge).
Bake, covered, in 350ยบ oven 1 hour. 

Serve with rice, and spinach salad with mushrooms. 

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