Tulip's Kitchen: Delicious - Coriander Chicken with Cumin Cauli Rice

Friday, 29 February 2008

Delicious - Coriander Chicken with Cumin Cauli Rice

I know I have made this before, but it was much better this time, I was more heavy handed with the cumin in the 'rice', I cooked it for a little longer than last time I did the same with the chicken, I used more coriander too. WOW the tastes were great, the texture of the two together wonderful. Chicken dish was smooth and silky the cauliflower retained its crunch and mixed well with the sauce. I am loving this WOE. Paul agrees too!

Coriander Chicken

Cauliflower rice stir fried with a Clove of Garlic and a large heaped tsp of Cumin

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This started out as a place for all those recipes on scraps of paper...

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Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

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Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
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Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.