Recipe courtesy of Bal Arneson
Recipe courtesy of Bal Arneson
Watch how to make this recipe.
Cilantro and Coriander Chicken
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- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 890
- Total Fat
- 64 g
- Saturated Fat
- 16 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 62 g
- Cholesterol
- 325 mg
- Sodium
- 707 mg
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 890
- Total Fat
- 64 g
- Saturated Fat
- 16 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 62 g
- Cholesterol
- 325 mg
- Sodium
- 707 mg
Ingredients
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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.
