Sunday

Coriander Chicken

gluten-free dairy-free

Coriander Chicken is a classic chicken dish, quick and easy to make and not too spicy for the little ones.  It tastes wonderful and looks very impressive for a family meal or with guests
 
Tip: 

Remember to leave time to marinade the chicken in the garlic and dairy-free yoghurt ...either 2-4 hours or overnight in the refrigerator.


Ingredients:

1 kg (2.2 lb) skinned chicken breasts

2-4 cloves garlic
125g (5oz) dairy free yoghurt 
5 x 15ml spoons (5 tablespoons) cooking oil
1 large onion, finely sliced
2 x 15ml spoons (2 tablespoons) ground coriander
1/2 x 5ml spoon (1/2 teaspoon) ground black pepper
1 x 5ml spoon (1 teaspoon) ground mixed spice
1/2 x 5ml spoon (1/2 teaspoon) ground turmeric
1/2 x 5ml spoon (1/2 teaspoon) cayenne pepper or chilli powder
125ml (4 fluid ounces) warm water
1 x 5ml spoon (1 teaspoon) salt, or to taste
25g (1 oz) ground almonds
1/4 x 5 ml spoon (1/4 teaspoon) paprika

What to do:



  1. Cut each chicken breast in to two and in a bowl mix thoroughly with the crushed garlic and the dairy-free yoghurt.  Cover the bowl and leave to marinade for 2-4 hours or ideally in the refrigerator overnight.
  2. Gently heat the oil and fry the onions for about 6-8 minutes until they are golden brown.  Remove with a slotted spoon and set aside on a plate.
  3. In the same oil, fry the coriander, ground pepper, ground mixed spice and turmeric for 15 seconds, then add the chicken along with all the marinade from the bowl. On a medium to high heat fry the chicken for about 5-6 minutes, until it changes colour.
  4. Add the cayenne or chilli powder, water, salt and the fried onion slices.  Bring to the boil, cover the pan and simmer for about 30 minutes, until the chicken is tender.
  5. Stir in the ground almonds and remove completely from the heat.
  6. Serve on a bed of plain or cardamom rice.
Tip:  
This dish seems to improve in flavour the next day, so you can make it in advance and it will only improve!