Here's a masaledar chicken curry served with lemony coriander rice. Crackle the cumin seeds in oil, add the green chillies, the rice, coriander leaves, a sprinkle of salt and lime juice and toss well ...
For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl. Season, to taste, with cayenne pepper and whisk thoroughly. Place the chicken ...
Continue to cook over a high heat until the chicken is just cooked, about 1-2 minutes. Crush the chillies with a knife or Chinese chopper, add to the soup with some coriander leaves, and cook for ...
Coriander cress is not widely available ... Add to soups, salsas, rice, and fish and chicken dishes. It also makes an attractive garnish for curries and even some desserts.