Chicken With Roasted Coriander In Coconut-Curry Sauce Recipe
Recipe By Martha Stewart
Madhur jaffrey's recipe for dakshini murgh, a southern india-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.
Ingredients For Chicken With Roasted Coriander In Coconut-Curry Sauce Recipe
3 tablespoon Whole coriander seeds
0.25 teaspoon Fenugreek seeds
2 teaspoon Whole black peppercorns
6 tablespoon Vegetable Oil
1 teaspoon Black mustard seeds
1 stick Cinnamon
3.5 pound Chicken pieces, skin removed, cut into small pieces
2 Medium onions, cut into thin rings
5 Cloves garlic, cut into thin slices
1 teaspoon Peeled and finely grated fresh ginger
1 Tomato, finely chopped
0.5 teaspoon Ground turmeric
0.5 teaspoon Cayenne pepper
Kosher salt
1 tablespoon Fresh lemon juice
1 can Full fat coconut milk, such as a taste of thai
2 Fresh hot green chiles, such as bird's eye, indian long, or serrano, split lengthwise
Plain basmati rice, for serving
Yogurt with cucumber and mint, for serving
Nutrition value
1113
calories per serving
78 g Fat76 g Protein35 g Carbs19 g FiberOther
Current Totals
78 g Fat
76 g Protein
35 g Carbs
19 g Fiber
MacroNutrients
Carbs
35 g
Protein
76 g
Fiber
19 g
Fats
Fat
78 g
Vitamins & Minerals
Calcium
425 mg
Iron
9 mg
Vitamin A
806 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
23 mg
Vitamin B6
2 mg
Vitamin B9
77 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
151 mg
Manganese
8 mg
Phosphorus
811 mg
Selenium
77 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment