CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
Indian |
Main course, Poultry*, Indian, Pakistani, Sri lankan* |
4 |
Servings |
INGREDIENTS
2 |
|
1" cubes fresh ginger, peeled & coarsely chopped |
4 |
tb |
Water |
6 |
tb |
Vegetable oil; * |
2 1/2 |
lb |
Chicken parts; skinned ** |
5 |
|
Cloves garlic, peeled and finely chopped |
3 |
c |
Fresh coriander (w/o roots & lower stems); very finely chopped (about 200g) |
1/2 |
|
Fresh, hot green chilli; very finely chopped, up to 1 |
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 |
INSTRUCTIONS
* 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.
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@UNIFACE.NL>
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.
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”