Coriander Tomato Chicken Recipes

Steps:

• In medium frying pan heat butter and saute chicken until it is golden on both sides.
• Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
• Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.

Steps:

• Cut each chicken quarter into 3 pieces.
• If you are using leg quarters, separate the leg from the thigh and cut the thigh into 2.
• Apply lemon juice and salt to the chicken.
• Keep aside.
• Heat oil in a large pan.
• Toss in the cinnamon, cardamoms and cloves.
• Let these sizzle gently on medium flame until the cardamom pods have plumped up.
• Add the ginger-garlic and onion puree.
• Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.
• Lower flame and stir-fry for 4 minutes.
• Add the paprika or chilli powder, turmeric powder and the corriander powder.
• Mix well and then stir in the tomatoes.
• Cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks.
• Add the black pepper and the chicken.
• Cook on high flame until the chicken is tender and cooked{ready to eat}.
• Add the water, mix well, cover and cook on a simmer for 25 minutes.
• Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste.
• Remove from heat.
• Serve hot with rotis and/or rice.
• Enjoy!

Steps:

• To prepare the chicken:.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken.
• Add chicken to pan; cook 5 minutes on each side or until done.
• To prepare salad:.
• Combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.