Lemony chicken with fresh coriander

Yield: 4 Servings

Measure Ingredient
2 \N 1\" cubes fresh ginger, peeled & coarsely chopped
4 tablespoons Water
6 tablespoons Vegetable oil; *
2½ pounds Chicken parts; skinned **
5 \N Cloves garlic, peeled and finely chopped
3 cups Fresh coriander (w/o roots & lower stems); very finely chopped (about 200g)
½ \N Fresh, hot green chilli; very finely chopped, up to 1
¼ teaspoon Cayenne
2 teaspoons Ground cumin
1 teaspoon Ground coriander
½ teaspoon Ground turmeric
1 teaspoon Salt
⅔ cup Water
2 tablespoons Lemon juice

* Try 3T oil. ** 6 kip filets; pound thicker part slightly to flatten.

[Translation: A kip filet is a skinned, boned, chicken breast half.] Put the giner and 4 tablespoons of the water into the container of an electric blnder.

Blend until you have a paste. [Not very paste-like, but still worked.] Heat the oil in a wide, heavy, preferably non-stick pot over a medium-high flame.

When hot, put in as many chicken pieces as the pot will hold in a single layer and

brown on both sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all the chicken pieces this way.

Put the garlic into the same hot oil. As soon as the pieces turn a medium brown color, turn heat to medium and pour in the paste from the blender.

Stir and fry it for a minute. Now add the fresh coriander, green chili, cayenne, ground cumin, ground coriander, turmeric, and salt. Stir and cook for a minute. Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Also add ⅔ cup water and the lemon juice. [I added this first and stirred before putting in chicken.] Stir and bring to a boil.

Cover tightly, turn heat to low, and cook for 15 minutes. Turn the chicken pieces over. Cover again and cook another 10-15 minutes or until chicken is tender. If the sauce is too thin, uncover the pot and boil some of it away over a slightly

higher heat.

Recipe By : Indian Cooking by Madhur Jaffrey (p73) Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:50:15 +0100 From: Kaye Sykes <Sykes.Kaye@...> Serving Ideas : Serve with Spiced Basmati Rice.

NOTES : Extremely yummy! This is a nice company dish; it's easy and it doesn't need

much attention for the last half hour.

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