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Coriander Chicken



I was doing some spring cleaning of my fridge the other day and stumbled upon a packet of coriander powder that was close to expiry.  Putting nothing to waste, I whipped up this dish as I had bought some chicken from the market that morning.







This dish is not  spicy  and it goes well with rice.   Mmmm ....... yummy chicken leg.   More rice?


Recipe for Coriander Chicken

Ingredients
  • 450 gm free range chicken, cut into bite size
  • 1 Tbsp coriander powder + 1 Tbsp water to mix into a paste
  • 10 gm ginger
  • 1 medium size onion
  • 2 pips garlic
  • 1 Tsp preserved bean paste (Tau Cheong)
  • 1/2  Tsp sugar
  • 1 star anise
  • 1 small piece cinnamon stick
Season the chicken pieces with 1 tsp salt for about an hour or so.

Preparation
  1. Pound together the ginger, onion and garlic.
  2. Heat up a pan with 1 Tbsp oil and saute the pounded ingredients with the star anise and cinnamon stick till fragrant.
  3. Add in the coriander paste and preserved  bean paste, stir fry.
  4. Add in the chicken pieces and 1/2 tsp sugar, stir fry and add in 1/2 cup water.
  5. Simmer on low heat till the chicken pieces are cooked through and the gravy has been slightly reduced.
  6. Add salt to taste, dish out.
  7. Serve hot with rice.

Comments

  1. I cooked this before. I think I used more coriander. You can add lemongrass too for the fragrance.

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  2. Nice and simple and good not to waste any precious ingredients.

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  3. Looks like ayan korma! Nice!
    Very resourceful! :)

    ReplyDelete
  4. This chicken looks really good. Very tasty and appetizing.

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  5. tigerfish
    Yes, adding in lemongrass would be nice.

    penny
    Yes, totally agree with you.

    3 hungry tummies
    Yes, taste something like that.

    Divina
    Yes, versatile too, can go with rice, naan or roti canai.

    ReplyDelete
  6. while i was scheming through your pictures what came to my mind right away was "hmmm i could have this with white steamy rice!"
    i have not used any corriander powder in my cooking yet... this will be the first... thanks for sharing!

    ReplyDelete
  7. [email protected]
    You're most welcome. There's always a first try, good to experiment and improvise.

    ReplyDelete
  8. Cheah,
    I make coriander chicken too, but with coconut milk for gravy. This is a different version,I've never tried it with bean paste.

    ReplyDelete
  9. That looks so much better than the similar one served in the restaurants!! Gotta find a chance to try this one.

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  10. Right, time to do some housekeeping. It is almost the Chinese New Year in less than 10 days.

    ReplyDelete
  11. This is kind of best recipe during the spring cleaning season. Fast & simple! Especially on heaty weather too. Yesterday, it was extremely hot over here, I think it's about 38-39'C! My clothing is all wet from top to bottom, in & out! hahaha...

    ReplyDelete
  12. Shirley
    I've been trying to avoid coconut milk in my dishes because of my cholesterol. Therefore, very often I substitute with sugarless soymilk and I find it ok.

    Angie
    Really? Thanks.

    TasteHongKong
    Yes, in a wink of any eye CNY is here and we're getting older by another year!

    Kristy
    Super hot in Ipoh too. Have been taking three baths a day!

    ReplyDelete
  13. I have never tried cooking chicken this way..I think it is nice...aromatic right? Thanks for sharing this recipe :) will cook this when I have the coriander powder.

    ReplyDelete
  14. Yes aromatic. A cross between ayam kurma and ayam pongteh.... don't know how to describe, just my own version, ha, ha!

    ReplyDelete
  15. As long as there's ginger and coriander I know my children will like them. Need extra rice.....yum

    ReplyDelete
  16. This dish is very aromatic. Added some lemon grass powder. Leo enjoyed it. Thanks for the recipe

    ReplyDelete
  17. rotterdam ICON
    Never heard of lemon grass powder, but I suppose it's good as a substitute in lieu of the fresh ones that are easily available here. Thanks too for trying out my recipe!

    ReplyDelete

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