Coriander Chicken in Carrot Coconut Broth Recipe

Name: Coriander Chicken in Carrot Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon whole coriander seed, pods; 1 ¼ teaspoons cumin seeds; 1 ¾ teaspoons yellow mustard seeds; 1 teaspoon ground fresh nutmeg; 1 pinch cayenne pepper; ½ cup fresh cilantro, finely chopped; 6 scallions, finely diced; 1 ½ teaspoons sea salt; 2 teaspoons fresh ginger, finely grated; 6 thin carrots, peeled, and halved lengthwise; 1 large red onion, cut lengthwise into 1/2-inch wedges; 1 cup light coconut milk; 1 cup carrot juice; ½ teaspoon fresh ginger, finely grated; 4 (6 ounce) chicken cutlets (about 6 oz each); 2 mandarin oranges, halved; fresh cilantro stem, for garnish

Servings: persons

1 tablespoon whole coriander seed, pods
1 ¼ teaspoons cumin seeds
1 ¾ teaspoons yellow mustard seeds
1 teaspoon ground fresh nutmeg
1 pinch cayenne pepper
½ cup fresh cilantro, finely chopped
6 scallions, finely diced
1 ½ teaspoons sea salt
2 teaspoons fresh ginger, finely grated
6 thin carrots, peeled, and halved lengthwise
1 large red onion, cut lengthwise into 1/2-inch wedges
1 cup light coconut milk
1 cup carrot juice
½ teaspoon fresh ginger, finely grated
4 (6 ounce) chicken cutlets (about 6 oz each)
2 mandarin oranges, halved
fresh cilantro stem, for garnish

1
["Preheat oven to 325.", "Toast coriander pods, cumin seeds, and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4-5 minutes.", "Transfer to a plate to cool.", "Grind to a fine powder in a spice grinder or with a mortar and pestle.", "Transfer to a bowl; stir in nutmeg and cayenne with a fork.", "Add cilantro, scallions, salt and ginger; stir to combine.", "Place carrots and onion in a 13 x 9"" baking dish.", "Stir together coconut milk, carrot juice, and ginger in a glass mesauring cup.", "Pout 1 cup mixture over veggies, and transfer to oven; cook 12 minutes.", "Remove from oven.", "Dredge chicken in spice mixture to coat.", "Set on top of veggies; drizzle with remaining coconut milk mixture.", "Cook until chicken is cooked through (25-30 minutes).", "Transfer chicken and veggies to a plate, and tent with foil.", "Ladle about 1 1/2 cups pan juices into a small saucepan.", "Bring to a simmer; cook until reduced by half (6-7 minutes).", "Divide chicken and veggie among 4 plates; drizzle with sauce.", "Serve with oranges; garnish with cilantro sprigs."]

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon whole coriander seed, pods, 1 ¼ teaspoons cumin seeds, 1 ¾ teaspoons yellow mustard seeds, 1 teaspoon ground fresh nutmeg, and more.

Yes, Coriander Chicken in Carrot Coconut Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coriander Chicken in Carrot Coconut Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions