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Lemony Chicken with Fresh Coriander

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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.

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