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Posts Tagged ‘coriander’

  1. Ajiaco Recipe – Colombian Chicken and Potato Soup

    February 9, 2018 by Varga László

           

    Ingredients (4 servings):

    • 2 boneless breasts, around 600 g

    • 1 large onion
    • 5 garlic cloves
    • 2 kg medium potatoes
    • 2 ears fresh corn
    • 1 bunch coriander leafs
    • 1 bunch green onions
    • 2 tablespoons dried guascas, optional, i couldn’t find it
    • 2 avocadoes
    • 1/2 cup sour cream
    • 2 tablespoons drained capers
    • salt and pepper to taste

     

    Preparation method:

    1. Chop the onion roughly.
    2. Chop the garlic.
    3. Peel the potatoes and cut them into 2 cm cubes.
    4. Cut the corn ears crosswise into 3-4 pieces each.
    5. Pit and slice thinly the avocados.
    6. Cut the chicken breasts into smaller pieces.

    7. Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.

    8. Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
    9. When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
    10. Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
    11. Tear the chicken breasts into smaller strips.

    12. Remove the green onions and coriander leaves from the broth and discard.
    13. Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.

    14. Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.

  2. Indian Recipe: Chicken with Green Mango Curry

    January 23, 2012 by Varga László

    Ingredients (4 persons):

     

    • 1/2 kg chicken legs deboned
    • 1 teaspoon ginger minced
    • 2 tablespoons olive oil
    • 4-5 Curry leaves
    • about 1/2 l water
    • 1 green chilli pepper
    • 2 medium onions chopped
    • 2 green mangoes
    • 1 teaspoon chilli powder
    • 2-4 garlic cloves
    • 1 teaspoon ground coriander
    • 2 tomatoes
    • 1 teaspoon salt
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon nigella seeds

     

    Preparation method:

    1. Cut the chicken into 2 cm cubes then put them into a bowl, adding the ginger, garlic, chilli powder, turmeric, salt and ground coriander.
    2. Dice the mangoes into 2 cm cubes, except for a half which will be only sliced.
    3. Add the mango cubes to the bowl, and mix thoroughly its content.
    4. Heat the oil in a wok, add the onions and fry them until golden.
    5. Add the curry leaves and stir for another minute.
    6. Add the chicken-mango mixture from the bowl, the water and simmer for abour 1/4 hour, stirring occasionally, until the chicken is tender and the gravy is thick enough.
    7. Add the remaining mango slices, the diced tomatoes and green chillies and simmer for another 1-2 minutes.
    8. Serve with rice aside, garnish with parsley or coriander leaves and sprinkle with nigella seeds.