Sometimes simplest of recipes are the best. Simple ingredients, simple execution…simply delightful. This Cream and Coriander Chicken fits the description here. And if you are a herb lover like me, this dish will become a standard in your repertoire.
Also if you are looking for an entree that is quick, easy and elegant, you can’t beat this one. The cream sauce is what makes the chicken juicy, tender, fall off the bone and irresistible!. Cilantro and mint are the key ingredients that gives this simple dish a distinct flavor. This is the easiest recipe and can be prepared under 30 minutes. All time family favorite and absolutely delicious!
Preparation time: 10 min
Cooking Time: 20 min
Total Time: 30 min
2 lb(8 pcs) chicken breast and leg or only drumsticks, skin removed, bone-in
Salt to taste
Freshly ground black pepper to taste
1/4 teaspoon Cayenne pepper or paprika
1/4 teaspoon Cumin powder
1/4 teaspoon Coriander powder
1/2 teaspoon Curry powder (mild)
1/4 cup thick Cream
1 cup chopped Coriander leaves
1 tablespoon chopped Mint leaves
Place a non-stick pan with 1/4 cup water on medium low heat. Add the chicken pieces and all the dry spices together. Mix well and let it cook covered on medium low heat.
Keep turning the chicken pieces after every few minutes for even cooking.
Once the chicken is almost cooked, turn the flame on high and dry extra water in the pan leaving about 2-3 tablespoon for the sauce. Add the cream. Mix well and cook for 30 seconds on medium heat. Make sure all the chicken pieces are coated with the sauce.
Add the chopped cilantro and mint. Mix and turn off the heat.
Serve hot with a nice green salad on the side.
Note: if the chicken becomes too dry, add 2 tablespoons of cream or milk and reheat before serving.