INGREDIENTS

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 <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.

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