Spicy Coriander Chicken
My mother, Liseby Usherwood, created this dish. Perhaps she was inspired by her Mauritian background or perhaps her love for coriander. All I can say, is that with each forkful, it tastes like home ❤️.
Spicy Coriander Chicken
My mother, Liseby Usherwood, created this dish. Perhaps she was inspired by her Mauritian background or perhaps her love for coriander. All I can say, is that with each forkful, it tastes like home ❤️.
Open in Cookpad AppSteps
- 1
Sauté onions, chilies and half of your coriander.
- 2
Add chicken pieces and brown them.
- 3
Add water and chicken stock and boil for 2 hours. Add water as needed.
- 4
Once the meat starts to fall off of the bone, allow the water to reduce and then turn the heat to medium.
- 5
Mix the brown onion soup with water. It should resemble a “thick broth”, this assists in avoiding lumps.
- 6
Add the paste and the remaining coriander to the pot and continue to stir till the gravy thickens.
- 7
Serve on top of a bed of rice and an accompaniment of a fresh salsa.
Made this recipe? Share a Cooksnap!
Let Cheryl Anne Usherwood know how it turned out.
Nothing says thank you like a photo!
Someone made your recipe and shared a Cooksnap!
Similar Recipes
More Recipes
-
-
-
-
-
Japanese Shaomai with Scallops
-
Japanese Wagyu Beef with Egg yolk
-
The best braised red cabbage (slow cooker)
-
Authentic, English-style Crumpets
-
-
Pork meatballs with mint and tzatziki
-
-
-
-
-
-
-
-
-
Comments