Chicken with Lemon and Coriander
“This came from Madhur Jaffrey’s first Indian cookbook. Her show on the BBC made Indian cooking seem so attainable. She also encouraged viewers to substitute and make the recipes their own.
Mark’s tips: This was never enough fresh coriander, lemon or garlic for me. I sometimes used as much as 7 bunches of coriander leaves and 10 garlic cloves. This dish became “green chicken.” As with most Indian dishes, this is better the next day.”
Ingredients
2 inch cube of ginger, peeled and chopped
4 Tbsp plus 5 fluid oz water
6 Tbsp oil
2 ½ lbs chicken, skinned and bone
5 garlic cloves, peeled and chopped
7 oz fresh coriander, chopped
1 fresh green chili. chopped
2 Tbsp. lemon juice
¼ tsp cayenne
2 tsp ground cumin
1 tsp groud coriander
½ tsp tumeric
1 tsp salt
Directions
Blend ginger and 4 Tbsp water into a paste.
Heat oil in wide, non-stick pan.
Brown chicken, remove with slotted spoon and reserve.
Brown garlic.
Turn down heat.
Add ginger paste and stir fry.
Add fresh coriander and dry spices. Cook about a minute.
Put in chicken and drained juice and oil.
Add lemon juice and rest of water.
Stir and bring to a boil.
Cover and turn heat to low.
Cook for 15 minutes.
Turn chicken over and cook another 10 to 15 minutes.
