Coriander Chicken - Indian restaurant dish "Chicken in green"
183 120 минут 4 порции
To say that this dish is absolutely incredible, amazing and wonderful - to say nothing! But how then to describe the dish if you can't find the right words? Perhaps one solution is to COOK AND taste! This dish is made from simple and readily available ingredients, and many foreign cooks still keep the recipe a secret. As for Russian chefs, duck many do not even heard of it, because they do not teach it in Russia. Given this fact, I am doubly glad to lift the veil of secrecy and introduce you to this magical and incomparable dish!
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Coriander Chicken - Indian restaurant dish "Chicken in green"
- Chicken fillet - 500 g
- Yogurt - 1/2 stack.
- Greens - 1 Puig.
- Chili - 3 PCs
- Cashews - 10 PCs
- Coriander - 3 tbsp.
- Cumin - 1 tbsp
- Coconut shavings - 2 tbsp
- Lemon - 1/2 PCs
- Turmeric - 1 tbsp
- Olive oil
Step by step instruction of cooking Coriander Chicken - Indian restaurant dish "Chicken in green"
So, first we will cut the chicken fillet into small equal pieces.
Grind it in a blender, and our pasta is ready. As you can see, all madly easy!
Keep this paste in the refrigerator in a tightly sealed jar. This paste not only gives a wonderful flavor to dishes, but also very healthy - it promotes appetite, AIDS digestion, increases virility, etc.
Now prepare the sauce, which will consist of greens of Coriander (Parsley), Cashew nuts and peppers "Chile". Pepper clear from the seeds and greens a little chop with a knife.
Put it in a blender, add 50-100 ml of water
and grind to a smooth pulp. Must get this here beauty.
Now we need to prepare the coriander, whereby, however, this chicken got its name. You can use a ready-made, ground coriander, but I strongly recommend to grind coriander seeds yourself.
Coriander can be ground in a mortar or in coffee grinder.
Heat in a frying pan or saucepan with refrigerium coated with several tablespoons of olive oil. Put in this oil Cumin (Cumin)
and ground coriander. Cook over high heat, stirring constantly, from a few seconds to several minutes (depending on the degree of heating of the oil).
At the time of frying spices they transmit all their flavor to the oil, and the oil, in turn, passes the taste and flavor of everything that cooked in it.
Now add 1 tablespoon (with a slide) our ginger-garlic paste and fry for about a minute, stirring constantly.
Add coconut flakes, continuing to stir, fry for another minute.
Now add obtained earlier sauce coriander leaves. With constant stirring fry the whole thing until you evaporated some of the water and the sauce thickens.
Add the meat and mix everything together, turn off the heat, squeeze the juice of half a lemon, stir again.
Pour a half-Cup of yogurt and, if necessary, a little more potseluem. NOW IT IS IMPORTANT!
All mix well, cover with a lid and leave the whole thing at ROOM TEMPERATURE for 2 hours.
The ready dish is served with rice and garnish with herbs.
Be happy and healthy!