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Title: Chicken with Coriander in Cream
Categories: Entree British Dairy Nut Chicken
Yield: 4 Servings
| MARINADE | ||
| 4 | Suprˆmes, thinly sliced | |
| 1 | ts | Coriander seed, crushed |
| 1 | Inch fresh ginger (peeled) | |
| 2 | Garlic cloves | |
| 1 | Lemon, juice | |
| 2 | ts | Oil |
| 1 | sm | Head celery, finely sliced |
| 2 | tb | Tomato pur‚e |
| Salt | ||
| Freshly ground black pepper | ||
| COOKING | ||
| 1/4 | pt | Single cream |
| 1 | ts | Oil |
| 3 | oz | Raw cashew nuts |
Chop garlic and peeled ginger together finely, then mix chicken & marinade ingredients together and leave to marinate overnight in refrigerator. 2 hours before eating, remove from fridge to allow to warm to room temperature. About an hour before serving, put into casserole in preheated Mk 4 350 F 180 C oven.
5-10 mins before serving, stir in cream - return to oven. Heat remaining oil in a wok or frying pan, add cashew nuts, and fry, stirring continuously, till cashews are golden. BEWARE. Don't let them scorch. Sprinkle over chicken and serve forthwith.
Recipe Delia Smith Mmed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 23 Dec 96 National Cooking Echo Ä
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