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.