Recipe: Indian Coriander Spiced Chicken
If you’re looking for a warming and comforting meal to make you feel satisfied on a cold winter day, then mouthwatering Indian coriander spiced chicken more than fits the bill. With undertones that can accurately be described as sweet and sour, its flavor profile is unlike any other. The great thing is, it’s easy to make at home - when you know how to!
Of course, all recipes begin with a shopping list and in this case, yours will need to contain the following for this amazing dish to be created:
- Boneless, skinless chicken breast - 1 pound
- Vegetable oil - 2 tbsps
- Ginger paste - 2 tsp
- Garlic paste - 2 tsp
- Lime juice - 1 tbsp
- Sugar - 1 tsp
- Turmeric - ½ tsp
- Indian coriander (Ground into a powder)
- 1 x cup of water
- Panch phoran seeds
- 2 x tomatoes
- 1 x white chopped onion
- Mustard seeds - 1 tsp
- Fenugreek (a pinch)
- Salt (a pinch)
(Based on preparing 4 servings)
Prior to starting on the cooking, the ideal thing to do is to marinate your chicken breasts for around 5-6 hours - to make them super tender - but it’s not a deal-breaker. It’s something that can be skipped if you want to majorly cut the prep time.
30 Minutes Cooking Time
Our first step is to add a tablespoon of vegetable oil into a large pan and place it over medium-high heat. Once it just starts to bubble, you’ll be putting in your boneless chicken breasts and searing each side for around 3-4 minutes. After this is done, remove it and set it aside in a covered bowl.
Going back to the same pan, put another tablespoon of oil in, along with a pinch of panch phoran seeds, and wait for them to begin to splutter. As soon as they do, move them to one side of the pan and add your teaspoon of sugar to the other so it can caramelize (normally takes about 60 seconds).
Next, we throw in the chopped onions, along with a single pinch of salt and your turmeric. Stir the mixture (including your caramelized sugar and panch phoran seeds) for around 8 minutes until everything starts to turn a lovely golden color.
It’s Indian Coriander Time!
Now we add in the sweet and fruity tones of coriander, along with your chopped tomatoes, and let it sit on low heat for a few minutes. You will know when it’s time to take it off again, as you’ll see small oil droplets appear on the sides of the blended mixture - meaning that the moisture has all but evaporated.
Your boneless chicken pieces now need to be cut up into bite-sized chunks and added back into the pan, while increasing the heat to medium-high. Dicing the chicken will allow the flavors of the turmeric and Indian coriander to pervade through the tender, succulent meat.
Our last step is to add half a cup of water and bring everything to a boil. Then cover your pan and allow to simmer for 10 minutes. This may be enough water already, but if you prefer your mixture to be a little thinner, you can always add more.
Serve Up With Rice or Chapati Bread!
Try and control yourself at this point, as by now, all of those wonderfully exotic aromas will be circulating in the air and making your mouth water. Take your time and be patient when deciding what to put your coriander spiced chicken with. Many choose basmati or pilau rice, but a nice hot chapati bread is just as nice and complements everything really well.
Many Other Amazing Dishes Out There to Try!
Indian coriander is just one of many amazing herbs and spices that are just waiting to be tried. Each one offers something different, something unique, but always something incredible for your cooking! What’s more, finding high-quality versions of these amazing herbs and spices is super-easy, as they’re all available from the Little Istanbul Gifts Shop.
So, why not pop along and see what we have in store to add a new dimension to your home cuisine? Obtained from high-quality sources around the world, we’ve got a wide range on offer and we’re sure you’ll see something you’ll like.
Thanks for reading and we hope you enjoy this great recipe. We’ll see you again soon.