We customarily have Coriander Chicken for our Christmas Day
dinner. However, every so often it makes a welcome change for Sunday dinner.
Chicken legs, in a coconut gravy, with lots of fresh coriander and fresh green
chillies. Yummy. This Sunday, I tested out a new idea, bread sauce infused with
cumin and coriander. Winner, winner to my chicken dinner!
Chicken from Azavedo Farms Candolim, Goa Opp Candolim veg
market.
Because Azavedo Farms
chicken breasts are so big, there was enough on each leg for Mr R and I to have
cold chicken and bread sauce cobs for tea. Spreading the bottom of the cob with
horseradish sauce, then spread on the cold bread sauce. Top with chicken and
then spread the top of the cob with cranberry sauce. Mummmmm….
Coriander Chicken
Serves 2
(Remember just double the amounts for 4)
1 ½ tbsp. sunflower or Vegetable oil 2 large chicken legs 20g fresh coriander leaves
1-1 ½ large fresh
green chillies, deseeded and chopped
1 large onion thinly sliced
3 cloves of garlic chopped 1 tsp turmeric 3/4tsp ground cumin ¾ tsp ground
coriander 75ml
chicken stock (This can be boiling water with a stock chicken stock
cube) 150ml coconut milk 1/2tsp salt Fresh coriander to garnish.
1. Heat
1 tbsp. of the oil in a frying pan and brown the chicken legs on both sides.
While the chicken legs are browning, place the coriander and the green chillies
into a processor or blender and blitz until it makes a paste. Remove chicken and put into slow cooker. In the same pan, heat the remaining oil and
fry the onions over a medium heat until they are soft but not brown.
2. Stir
in the garlic, turmeric, cumin and coriander, stirring for 2-3 mins. Reduce the heat to very low and add the
coriander paste, stirring constantly for 1-2 minutes.
3. Add
the stock, coconut milk and salt and bring to the boil. Then pour over the
chicken legs.
4. Cover
the slow cooker and cook on low for 4 1/2 – 5 hours. Or until the juices of run
clear when skewered.
5. Transfer
to plate, cover with a little of the gravy sauce and sprinkle with coriander.
Put the remaining gravy sauce into a gravy boat.
NOTE IF YOU WANT
YOU CAN DO THIS ON THE OVEN TOP IN A HEAVY BASED PAN. FOLLOW THE INSTRUCTIONS,
INSTEAD OF PUTTING CHCIKEN IN SLOW COOKER ON STEP 1 JUST LEAVE TO ONE SIDE. CARRY
ON UNTIL STEP 4 AND INSTEAD, ADD THE CHCIKEN, COVER AND SIMMER FOR 50 MINS. CAREFULLY TURNING THE CHCIKEN OCASSIONALLY.
Cumin,
cardamom Bread sauce. Serves 2
1 large onion peeled
4 cloves 1 bay leaf 3 peppercorns 3 cardamom pods
2 tsp cumin seeds
½ pint milk 2 slices medium
sliced bread broken up into bits
20g butter salt and freshly ground pepper
1. Stud
the onion with the cloves then place into a milk saucepan with, bay leaf,
peppercorns, cardamom pods and cumin. Bring to the boil then remove the pan.
Leave on the side for 5-10 minutes longer if you wish a more intense flavour.
2. Remove
the onion, bay leaf, peppercorns and cardamom pods. Mix in the bread bits.
3. Return
the pan to the heat and cook gently stirring so the bread is absorbed into the
milk and it becomes quite thick. But don’t let it stick to the bottom of the
pan.
4. Remove
from the heat and stir in the butter and then season to taste.
