*  Exported from  MasterCook II  *
            Madhur Jaffrey’s Lemony Chicken with Fresh Coriander
 Recipe By     : Madhur Jaffrey’s Indian Cooking
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian                           Chicken Breasts
                 Want To Try
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pieces        fresh ginger root -- 1 cubes
                          -- coarsely chopped
      1/4  cup           water
      2/3  cup           water
    2 1/2  pounds        chicken breasts -- skinned
    5      cloves        garlic -- minced
    7      ounces        cilantro -- minced
      1/2                jalapeno -- minced
      1/4  teaspoon      cayenne
    2      teaspoons     cumin
    1      teaspoon      coriander
      1/2  teaspoon      turmeric
    1      teaspoon      salt
    2      tablespoons   lemon juice
 Put the ginger and 1/4 c. water   into a blender or processor. Blend until 
 you have a paste.
 Put the oil in a wide, heavy, preferably nonstick pan over medium-high heat. 
 When the oil is hot, put in as many chicken pieces as pan 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.
 Add the garlic to the hot oil. As soon as the pieces turn a medium-brown 
 color, turn heat to medium and pour in the ginger paste. Stir-fry  it for a 
 minute. Now add the fresh coriander, jalapeno, cayenne, cumin, 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. Add 2/3 c. water and the lemon juice. 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 anoter 10 to 15 minutes or 
 until the chicken is tender. If the sauce is too thin, uncover the pan and 
 boil some of it away over a slightly higher heat.
 NOTE: “Taken from the expanded new edition of her classic best-selling book, 
 Madhur Jaffrey’s Indian Cooking, this is the recipe that Jaffrey says took 
 the spice out of a major city in England. As she explains it: ”My new book 
 was first published in England, by the BBC. Shortly after it came out, The 
 Manchester Guardian ran a story which said that the city had run out of fresh 
 spices: Everyone was making Lemony Chicken with Coriander!"
 REG1 shared by Karin Baumgardner, Issaquah, WA, USA
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 Serving Ideas : Side dish of basmati rice, Black-eyed Beans with Mushrooms
 NOTES : Side dish of basmati rice with onion, garlic, garam masala, and hot 
 green chili; Black-eyed Beans with Mushrooms (see Madhur Jaffrey’s Indian 
 Cooking for recipe), and Drunken Oranges for dessert.