I know that it is not so common to think of Indian meals as green (unless it is a dish with spinach), the most common is red or yellow color of the sauces due to turmeric. Today I have "green chicken" on the menu, we are not completely unfamiliar with green color of food in Norwegian meals either. It occurs in dishes with, for example, pesto or mold cheese.
Coriander paste is one of the best things I've ever made, I dare say now after all the times I've demoed it in stores and received great feedback. Last weekend alone I handed out 600 samples and it's just as fun to hear every time people say that this tastes authentic and proper, not like other glasses. Thank you very much, I say! It's really encouraging!
So when you want a change in your chicken meal, try this variation. If you want more sauce, use 1 to 3 times the amount, that is, 3 times more yogurt than paste. Remember that the meat will have a slightly milder taste, so taste it. You can of course use other types of meat or vegetables. I have successfully served it with homemade gluten-free lefse/roti made from chickpea flour. The recipe for that is coming soon :)
CORIANDER CHICKEN
2 tbsp Nirus coriander paste
4 tablespoons plain yogurt
500 gr chicken fillet
Procedure:
- Mix chicken and yogurt, marinate chicken pieces in the mixture.
- Bake at 225 degrees for 15 minutes in the oven or in a frying pan.
- Serve with basmati rice or use as a filling in pita bread with salad.
