Recipe courtesy of Bal Arneson
Episode: Weekend Buffet
Cilantro and Coriander Chicken
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

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
  • 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
  • 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 
  • 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

Directions

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.

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.

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