Chicken In Coriander Cilantro Sauce Recipes

Steps:

• Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
• Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
• Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
• Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
• Serve over fish or chicken. Some veges or rice on the side.
• My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges.

Steps:

• Mix the marinade ingredients together, pour over chicken and leave it in the fridge to marinate for at least 30 minutes.
• While chicken is in the fridge, prepare the sauce.
• Heat vinegar, sugar in a saucepan over low heat, and stir until dissolved.
• Bring to boil and simmer until the sauce thickens, and a syrup forms.
• (this will only take a minute or two) Pour into a bowl.
• Preheat grill.
• Place chicken about 20cm/8 inches from the heat, and cook both sides until coloured.
• (about 6 minutes on the first side, 4 minutes on the second) Serve with Coriander/Cilantro Sauce and Fragrant Rice.

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.

Steps:

• Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes. Dampen a cloth and wrap the peppers in it to cool.
• Remove peppers and peel. Discard stems, veins and seeds. Cut peppers into fine shreds.
• Meanwhile, pick the leaves from the sprigs of coriander. There should be about 1 1/2 cups of leaves, loosely packed.
• In the container of a food processor blend the coriander leaves, garlic cloves and water. Blend thoroughly.
• Heat butter and oil in a heavy skillet. Add onion. Cook, stirring, until wilted. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
• Add the coriander mixture. Add salt to taste and bring to a boil. Remove from the heat.