Tantalize your taste buds with a culinary journey to India as we present a delightful main course recipe: Coriander and Mustard Seed Chicken. This dish bursts with vibrant flavors and aromatic spices, sure to leave a lasting impression. Tender chicken pieces are marinated in a harmonious blend of coriander, mustard seeds, garlic, ginger, and yogurt, creating a tantalizing flavor profile. Accompanying this main course are three complementary recipes that elevate the dining experience. Savor the tangy and refreshing Cucumber Raita, a cooling yogurt-based condiment that perfectly complements the richness of the chicken. For a harmonious balance of flavors, prepare the flavorful Jeera Rice, where fluffy basmati rice is infused with cumin seeds and aromatic spices. And to complete the meal, indulge in the delectable Dal Tadka, a comforting lentil dish tempered with aromatic spices and finished with a touch of cream for a luscious texture. Get ready to embark on a culinary adventure with this comprehensive recipe guide that promises an unforgettable and satisfying dining experience.
Here are our top 4 tried and tested recipes!
SHEET-PAN CORIANDER CHICKEN WITH CARAMELIZED BRUSSELS SPROUTS
Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the pan, intensified by grated lemon zest, while garlic and crushed red pepper just make everything else even more delicious. Try it with polenta on the side.
Provided by Melissa Clark
Categories dinner, main course
Time 50m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
- In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
- Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
- Heat oven to 425 degrees.
- In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
- If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.
Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 61 grams, Carbohydrate 25 grams, Fat 91 grams, Fiber 10 grams, Protein 93 grams, SaturatedFat 23 grams, Sodium 1704 milligrams, Sugar 6 grams, TransFat 0 grams
CORIANDER CHICKEN IN CARROT-COCONUT BROTH
A tingly spice rub made of coriander, cumin, and mustard seeds infuses chicken with flavor, making the usual breading dispensable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees. Toast coriander seeds, cumin seeds, and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4 to 5 minutes. Transfer to a plate to cool. Grind to a fine powder in a spice grinder or with a mortar and pestle. Transfer to a bowl; stir in nutmeg and cayenne with a fork. Add chopped cilantro, scallions, salt, and ginger; stir to combine.
- Place carrots and onion in a 13-by-9-inch baking dish. Stir together coconut milk, carrot juice, and ginger in a glass measuring cup. Pour 1 cup mixture over vegetables, and transfer to oven; cook 12 minutes. Remove from oven.
- Dredge chicken in spice mixture to coat. Set on top of vegetables; drizzle with remaining coconut-milk mixture. Cook until chicken is cooked through, 25 to 30 minutes. Transfer chicken and vegetables to a plate, and tent with foil.
- Ladle about 1 1/2 cups pan juices into a small saucepan. Bring to a simmer; cook until reduced by half, 6 to 7 minutes.
- Divide chicken and vegetables among 4 plates; drizzle with sauce. Serve with oranges; garnish with cilantro sprigs.
Nutrition Facts : Calories 302 g, Cholesterol 99 g, Fiber 5 g, Protein 42 g, SaturatedFat 1 g, Sodium 771 g
CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE
Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 20
Steps:
- Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
- Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
- Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
- Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
- Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.
CORIANDER CHICKEN WITH RICE & SPICED VEGETABLES
This simple, fragrant coriander chicken curry with all the trimmings is a great dish for feeding the family. Pair with spiced broccoli and green beans
Provided by Kirstie Allsopp
Categories Dinner, Main course
Time 1h
Number Of Ingredients 21
Steps:
- Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
- Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
- Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
- Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.
Nutrition Facts : Calories 657 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.1 milligram of sodium
Tips:
- For the best flavor, use fresh coriander and mustard seeds. If you don't have fresh coriander, you can use dried coriander, but reduce the amount by half.
- You can adjust the spiciness of the dish by adding more or less chili powder. If you don't like spicy food, you can omit the chili powder altogether.
- Be sure to cook the chicken all the way through. Chicken is cooked when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Serve the chicken with rice, naan, or another type of bread. You can also serve it with a side of yogurt or chutney.
Conclusion:
This coriander and mustard seed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. Serve it with rice, naan, or another type of bread, and you have a complete meal that the whole family will enjoy.
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