Nepalese coriander chicken
A very flavoursome meal that is quite simple to make.This is one of my fresh coriander recipes
Servings 2 people
Calories 836kcal
Equipment
- 1 Wok
- 1 Large Bowl
- 1 Knife and chopping board
Ingredients
- 500 g Chicken breasts
- 5 cm Ginger grated
- 4 cloves Garlic
- 1 Onion
- 1 Red chilli pepper
- 2 Fresh tomatoes
- 1/2 tsp Ground turmeric
- 2 tsp Ground cumin
- 1/2 tsp Garam masala
- 1 Cinnamon stick
- 4 Cardamon pods
- 400 ml Coconut milk
- 200 ml Chicken stock
- 3 tbsp Olive oil
- Salt and Pepper
Instructions
Prepare the chicken
- Cut the chicken breasts into bite size pieces, put in a bowl and add 1 tbsp olive oil
- Add the grated ginger, turmeric, cumin and garam masala powder, salt and pepper in a bowl and mix well – make sure all the chicken pieces are covered. Leave to flavour in a fridge – you can even make it the night before.
Prepare the other ingredients
- Cut the pepper length-ways, remove the seeds and then cut diagonally into smaller pieces. Peel and dice the onion, crush the garlic, chop the tomatoes into bite-sized pieces and chop the coriander. Also crush the cardamom to release the flavour.
Fry the ingredients
- Heat oil in a wok and fry the chicken pieces – until they start to turn brown (about 3 to 5 mins)
- Then add the onion and garlic – and continue to fry until they turn golden. Add the pepper, tomatoes and cardamom pods and cook for 1 to 2 minutes
Finalise
- Pour in the chicken stock and coconut milk. Add add the cinnamon stick. And cook until it starts turning thick and gooey (about 15 minutes)
- Turn off the heat and remove the cinnamon stick. And finally add in the chopped coriander and slowly stir until it starts to wilt (about 10 seconds)
Video
Nutrition
Serving: 320g | Calories: 836kcal
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