Hot Spicy Coriander Chicken Recipe
This is one of my favorite chicken curries from my grandmother’s kitchen. It uses minimum oil, fresh ingredients and is delicious over rice or with Naan. It takes less than 30 minutes from preparation to dinner table.
Ingredients
| Canola oil | 3 Tablespoon | |
| Onion | 1 Large, diced | |
| Garlic | 4 Clove (5gm), diced | |
| Coriander powder | 2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Tomatoes | 2 Large, finely chopped | |
| Basil | 1/2 Cup (16 tbs), finely chopped | |
| Ginger | 2 Teaspoon, chopped | |
| 1 1/2 pound boneless, skinless chicken breasts, cubed | ||
| Cayenne powder | 2 Teaspoon | |
| Salt | To Taste | |
| Green pepper | 1 Large, sliced | |
Directions
1. In 12-inch skillet, heat oil over medium high heat.
2. Add onions and garlic, stirring until fragrant, about 30 seconds.
3. Add coriander and turmeric; continue to stir until onions are golden brown.
4. Add tomatoes, basil and ginger, mix wellfor about a minute.
5. Add chicken breasts, cayenne pepper and salt to taste. Let everything come to a boil then reduce heat to medium low.
6. Cook until chicken is done, 15-20 minutes. Stir in bell pepper and simmer for another few minutes. Serve over rice.
From Page 80 of The Deity Diet by Connie Umbenhower
For more information visit: TheDeityDiet.com
HimalayanBootCamp.com
2. Add onions and garlic, stirring until fragrant, about 30 seconds.
3. Add coriander and turmeric; continue to stir until onions are golden brown.
4. Add tomatoes, basil and ginger, mix wellfor about a minute.
5. Add chicken breasts, cayenne pepper and salt to taste. Let everything come to a boil then reduce heat to medium low.
6. Cook until chicken is done, 15-20 minutes. Stir in bell pepper and simmer for another few minutes. Serve over rice.
From Page 80 of The Deity Diet by Connie Umbenhower
For more information visit: TheDeityDiet.com
HimalayanBootCamp.com
Chef
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