Coriander And Coconut Chicken With Turmeric Rice Recipe

Recipe By Slurrp

Coriander and coconut chicken with turmeric rice is a flavorful and aromatic dish that combines the earthy flavors of coriander and the creamy richness of coconut. The chicken is marinated in a blend of coriander, coconut milk, and spices, then cooked until tender and juicy. The turmeric rice is cooked with fragrant spices and infused with the vibrant yellow color of turmeric. This dish is perfect for those who love bold and exotic flavors, and it can be served with a side of fresh salad or raita for a complete meal.

4.2
30 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Coriander And Coconut Chicken With Turmeric Rice
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ingredients serve

Ingredients for Coriander And Coconut Chicken With Turmeric Rice Recipe

  • 125 gram Chicken Pieces
  • 1/4 cup Coriander Leaves
  • 3/4 cloves Cloves Of Garlic
  • 1/4 inch Ginger
  • 1/2 Green Chilies
  • 1/4 cup Coconut Milk
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Seeds
  • As required Salt To Taste

Directions: 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.
Nutrition
value
258
calories per serving
< 1 g Fat7 g Protein55 g Carbs6 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    7g
  • Carbs
    55g
  • Fiber
    6g

MacroNutrients

  • Carbs
    55g
  • Protein
    7g
  • Fiber
    6g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    106mg
  • Iron
    5mg
  • Vitamin A
    2166mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    1mg
  • Phosphorus
    101mg
  • Selenium
    2mcg
  • Zinc
    1mg
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
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Recipe By Slurrp