INGREDIENTS

INSTRUCTIONS

Put the ginger and 1/4 c. water into a blender or processor. Blend
until you have a paste.  Put the oil in a wide, heavy, preferably
nonstick pan over medium-high  heat. When the oil is hot, put in as
many chicken pieces as pan 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.  Add the garlic
to the hot oil. As soon as the pieces turn a  medium-brown color, turn
heat to medium and pour in the ginger paste.  Stir-fry it for a minute.
Now add the fresh coriander, jalapeno,  cayenne, cumin, 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. Add 2/3 c. water and the lemon  juice. Stir and bring
to a boil. Cover tightly, turn heat to low, and  cook for  Turn the
chicken pieces over. Cover again and cook anoter 10 to 15  minutes or
until the chicken is tender. If the sauce is too thin,  uncover the pan
and boil some of it away over a slightly higher heat.  Serving Ideas :
Side dish of basmati rice, Black-eyed Beans with  Mushrooms  NOTES :
Side dish of basmati rice with onion, garlic, garam masala,  and hot
green chili; Black-eyed Beans with Mushrooms (see Madhur  Jaffrey's
Indian Cooking for recipe), and Drunken Oranges for  dessert. Recipe
by: Madhur Jaffrey's Indian Cooking  Posted to MC-Recipe Digest by
KSBAUM@aol.com on Feb 7, 1998

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