Recipe By : Indian Cooking by Madhur Jaffrey, p73
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Fresh ginger thumbs (1") --
- peeled & coarsely chopped
4 tb Water
6 tb Vegetable oil -- or 3 tb
2 1/2 lb Chicken breast halves --
- skinned, boned, flattened
5 cl Garlic -- peeled, finely chopped
3 c Fresh coriander leaves
- (200 g) -- very finely chopped
1/2 Fresh hot green chilli --
- up to 1, very finely chopped
1/4 ts Cayenne
2 ts Ground cumin
1 ts Ground coriander
1/2 ts Ground turmeric
1 ts Salt
2/3 c Water
2 tb Lemon juice
This is a nice company dish; it's easy and it doesn't need much
attention for the last half hour.
Put the ginger and 4 tb water into the container of an electric
blender. 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 1 minute. Now add the fresh
coriander, green chili, cayenne, ground cumin, ground coriander,
turmeric, and salt. Stir and cook for 1 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 to 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.
