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Lemon Coriander Chicken

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Prep time Cook time Difficulty Views Rated (1) Recipe #
30m 30m 3-Medium 211
5 stars
1
811
Forked by gontofe on 12 July 2008
Tora forked this on 16 December 2008 (1 descendant)

gontofe forked this from offmessage and changed it:

"Changed only slightly."

Description (Some HTML is OK)

Much better than my first attempt, where I added too much yoghurt and lemon juice, and it turned a very strange colour! More tomatoes and less yoghurt and lemon in this version.

Delicious served with mixed wild and basmati rice and spicy puppadoms. And beer.


Ingredients

Makes 2 servings

  • For the marinade
  • 2" thumb of ginger
  • 3 large cloves of garlic
  • Juice of 1 lemon
  • For the main dish
  • 2 skinless chicken breasts
  • 80g fresh coriander
  • Handful cherry tomatoes
  • 1 chilli
  • 2 tbsp water
  • 1tbsp tomato puree
  • 200ml natural yoghurt
  • 2tbsp sunflower oil

Preparation (Some HTML is OK)

Marinade: Chop ginger and garlic. Combine them with the lemon juice and cover the two chicken breasts in a non-metallic bowl. Cover, and leave for as long as you can, from 30 minutes to 8 hours.

When you're ready to start cooking roughly chop the coriander and chilli and blend with the tomato puree, tomatoes and water into a smooth (very very green!) paste.

Get the oil good and hot in a wide bottomed pan. Once hot, pour in the chicken breasts and all the marinade. It should spit spectacularly at this point! Fry the chicken for 5 to 10 minutes, until it starts to take on a little colour and the marinade has reduced right down to almost a paste.

Add the coriander paste from the blender. Cook for 5 minutes, stirring pretty regularly until the sauce loses some of its intense green colour and starts to darken a little.

Add the yoghurt and stir until it is fully combined. Finally, turn it down as low as it will go and simmer and reduce for 15 minutes or so, stirring occasionally and checking it's not catching on the bottom of the pan. Cook until the sauce has thickened to the point of clinging to the meat and the chicken is cooked through.

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Comments (1)

  • Tora said on 16 Dec 2008:

    This recipe makes my eyes water with hunger. Thanks a bunch for sharing with the world! YAHM!

    Tora forked this on 16 December 2008 She tried it and rated it 5 stars


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Photos by gontofe (2)

Second attempt - much tastier!View on Flickr
First attempt - far too yoghurty and sour... First attempt - far too yoghurty and sour...
Second attempt - much tastier!Second attempt - much tastier!