*  Exported from  MasterCook Mac  *

                   Lemony Chicken with Fresh Coriander

Recipe By     : Indian Cooking by Madhur Jaffrey (p73)
Serving Size  : 4    Preparation Time :0:00
Categories    : Main courses, poultry*           Indian, Pakistani, Sri Lankan*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      1" cubes      fresh ginger, peeled & coarsely chopped
   4      tablespoons   water
   6      tablespoons   vegetable oil -- *
   2 1/2  pounds        chicken parts -- skinned **
   5      cloves        garlic, peeled and finely chopped
   3      cups          fresh coriander (w/o roots & lower stems) -- very finely chopped
                           (about 200g)
     1/2  - 1           fresh, hot green chilli -- very finely chopped
     1/4  teaspoon      cayenne
   2      teaspoons     ground cumin
   1      teaspoon      ground coriander
     1/2  teaspoon      ground turmeric
   1      teaspoon      salt
     2/3  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 2/3 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.



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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.