*  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.