This is a family favourite that I love, not just for the amazing, unique, aromatic taste, but you can prepare it the day before and fling it in the oven the next day – easy!
Its a recipe my mum always had in her ‘tried and tested’ folder of cut-out magazines etc. She’s not really sure where it came from, probably a really old cookery book. The actual recipe is abit out of date, and doesn’t seem to work entirely well, resulting in dry chicken, so I’ve tweaked the timings etc to ensure a delicious meal.
Chicken Coriander with Rice - As you can see I love toasted cashews!
You will need (serves 2):
- 2 chicken breasts (approx. 270g)
- 2 heads of celery (approx. 70g)
- 30g fresh ginger (however much you want!)
- 2 cloves garlic
- 2 teapsoons ground coriander seed
- 2 tablespoons Tom purée
- Lemon juice
- 2 table-spoons olive oil
- Handful of cashew nuts
- 150ml single cream
You will also need a casserole style dish with lid. I suggest serving with rice – I’m not going to tell you how to cook this!
1. Slice the chicken breasts into bite size chunks and throw into your dish.
2. Finely chop the garlic and ginger and add to the dish.
3. Chop the celery into thin rings and add to the dish.
4. Add the coriander seed, tomato puree, lemon juice and a spoonful of the olive oil.
Put the lid on and leave to marinate in the fridge for a few hours (I’ve always left it overnight).
1. Take your dish out of the fridge for 30mins so it gets to room temperature. Preheat your oven to 160C.
2. Keep the lid on and put in the oven for 40mins.
3. After 40 minutes add the cream and set the timer for another 5 minutes.
3. With 3 minutes to go put a handful of cashews in a pan with a spoonful of olive oil and lightly brown. Be careful, once they start to brown they really go quick, so keep an eye on them!
4. Serve the chicken coriander with rice and scatter the toasted cashews on top