| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Indian | Indian, Main course, Pakistani, Poultry*, Sri lankan* | 4 | Servings |
INGREDIENTS
| 2 | 1" cubes fresh ginger | |
| peeled & coarsely chopped | ||
| 4 | T | Water |
| 6 | T | 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 | ||
| 1/4 | t | Cayenne |
| 2 | t | Ground cumin |
| 1 | t | Ground coriander |
| 1/2 | t | Ground turmeric |
| 1 | t | Salt |
| 2/3 | c | Water |
| 2 | T | Lemon juice |
INSTRUCTIONS
1 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 <[email protected]> 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.
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