Coriander And Coconut Chicken With Turmeric Rice Recipe

Cooking Directions

• STEP 1.In a blender, combine coriander leaves, garlic, ginger, green chilies, and coconut milk. Blend until smooth.
• STEP 2.Marinate the chicken pieces in the coriander-coconut mixture for at least 30 minutes, or overnight for maximum flavor.
• STEP 3.Heat oil in a large pan and add the marinated chicken. Cook until browned on all sides.
• STEP 4.Add the remaining coriander-coconut mixture to the pan and simmer for 15-20 minutes, or until the chicken is cooked through.
• STEP 5.In a separate pot, cook the rice with turmeric, cumin seeds, and salt until fluffy and fragrant.
• STEP 6.Serve the coriander and coconut chicken over the turmeric rice and garnish with fresh coriander leaves. Enjoy!

Cooking Tips

• For a spicier version, add more green chilies to the coriander-coconut mixture.
• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
• To enhance the coconut flavor, use freshly grated coconut instead of coconut milk.
• For a vegetarian version, replace the chicken with tofu or paneer and adjust the cooking time accordingly.

Storage and Serving

• Leftover coriander and coconut chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a microwave or on the stovetop until heated through.
• Serve the chicken with fresh salad, raita, or naan bread for a complete meal.