| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Pieces fresh ginger root; 1" cubes, coarsely chopped |
| 1/4 |
c |
Water |
| 2/3 |
c |
Water |
| 2 1/2 |
lb |
Chicken breasts; skinned |
| 5 |
|
Cloves garlic; minced |
| 7 |
oz |
Cilantro; minced |
| 1/2 |
|
Jalapeno; minced |
| 1/4 |
ts |
Cayenne |
| 2 |
ts |
Cumin |
| 1 |
ts |
Coriander |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 2 |
tb |
Lemon juice |
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 15
minutes.
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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