This is almost like my Verde Chicken but I cooked it more like a gravy chicken to be served over a bed of rice.
If you follow me then you will have read and heard all about my passion for meal prepping. So, I bought the chicken breasts on Friday and I marinated them with my Green Chutney and put it away in the freezer to absorb the flavours.
Today is Monday evening here and I have been defrosting these chicken pieces since afternoon and now they are on the stove top simmering in the chutney and the delicate liquid released from the frozen chicken. It was delicious although the colour is very bland BUT if you get a little creative, you can add plenty of colour to the dish.
So here is the recipe :
CREAMY CORIANDER CHICKEN
5 chicken breasts
1 cup Green Chutney / Pesto – recipe here
2 Tablespoons Yoghurt
3 -4 Tablespoons of Cream
Marinate the chicken and you can put it in the refrigerator for use or you can freeze it for later use.
Empty the contents of the container into a Saute Pan,
Add the cream and check the salt
and allow to simmer until the chicken is cooked.
You can add a bit of milk to loosen if you prefer more gravy
To make the Veggies :
This is going to add some much needed colour to your Creamy Green Chicken!!
4 large onions – large pieces
2 Capsicums (preferably NOT in green; I use red and yellow)
Salt and Pepper
1 Tablespoon Cumin Seeds
1/2 Tablespoon Brown Sugar
Chilli Flakes to taste
Heat Olive oil in a skillet, add the chopped onions and allow to soften on a low flame
Add in the cumin seeds and sugar
When half done, add the capsicums and continue to cook until tender
Add salt and chilli flakes to taste
Spoon over a bed of hot steamed rice.
I have also sprinkled some roasted nuts on the chicken for a crunch and even more colour because I am DEFINITELY NOT garnishing this dish with coriander!!!!
See what I mean by its delish but too green?
You really need to get these Mexican Veggies on the plate to make it look more appertising eventhough the chicken itself is anything but lame!