Best 2 Cilantro And Coriander Chicken Recipes

**Cilantro and Coriander Chicken: A Culinary Journey to Southeast Asian Flavors**

Embark on a tantalizing culinary adventure with our Cilantro and Coriander Chicken, a symphony of Southeast Asian flavors that will delight your taste buds. This versatile dish showcases the vibrant notes of cilantro, the warmth of coriander, and a harmonious blend of spices, creating a captivating aroma that will fill your kitchen. Whether you prefer the simplicity of a stir-fry, the richness of a curry, or the zesty kick of a Vietnamese-inspired dish, our collection of recipes offers something for every palate. Get ready to tantalize your senses and transport your taste buds to the vibrant streets of Southeast Asia with our Cilantro and Coriander Chicken extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

MANGO AND CORIANDER (CILANTRO) SAUCE -FOR FISH OR CHICKEN

Mango and Coriander (Cilantro) Sauce -For Fish or Chicken image

A fantastic and simple sauce to use over fish or chicken. Good with chicken nuggets too. I usually buy mangoes when they are cheap and freeze them to use later. If you like your sauce a little zingier-add some sweet chilli sauce or some tabasco sauce. Use a gluten-free chicken stock powder to make this sauce gluten-free (I use Massel brand.) This sauce can br prepared a day ahead- but only add the chopped coriander before serving (when reheating). Shown in one of my photos served over recipe#278965 using a basa fillet

Provided by Jubes

Categories Sauces

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 large ripe mango, peeled and flesh removed from the stone (can use equivalent de-frosted from frozen mango)
1 tablespoon olive oil or 1 tablespoon canola oil
1 small onions or 1/2 medium sized onion, finely diced
2 teaspoons chicken stock powder, can use two crumbled stock cubes instead
3 teaspoons balsamic vinegar
1 pinch pepper
4 tablespoons chopped fresh coriander leaves (cilantro leaves)

Steps:

Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
Serve over fish or chicken. Some veges or rice on the side.
My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges.

CILANTRO AND CORIANDER CHICKEN

Cilantro and Coriander Chicken image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons grapeseed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon coriander seeds
1 tablespoon garam masala
A pinch of salt and pepper
2 tablespoons tomato paste
4 chicken legs
3 cups chicken broth
1 cup chopped fresh cilantro
1/2 cup crushed tomatoes

Steps:

Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.

Tips:

Use fresh cilantro and coriander. Fresh herbs have a more vibrant flavor than dried herbs. If you can't find fresh cilantro and coriander, you can use 1 teaspoon of dried cilantro and 1 teaspoon of dried coriander instead.
Toast the coriander seeds. Toasting the coriander seeds will bring out their nutty flavor. You can toast them in a dry skillet over medium heat for 2-3 minutes, or in a baking dish in the oven at 350 degrees Fahrenheit for 5-7 minutes.
Use a good quality chicken broth. The flavor of the chicken broth will make a big difference in the final dish. Use a broth that is low in sodium and has a rich flavor.
Don't overcook the chicken. Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
Serve with your favorite sides. Cilantro and coriander chicken can be served with a variety of sides, such as rice, quinoa, vegetables, or salad.

Conclusion:

Cilantro and coriander chicken is a delicious and easy-to-make dish that is perfect for any occasion. This dish is packed with flavor and is sure to please everyone at the table. So next time you're looking for a new chicken recipe to try, give this one a try. You won't be disappointed!

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