Free Recipe Lemony Chicken with Fresh Coriander
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Lemony Chicken with Fresh Coriander Recipe
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
Lemony Chicken with Fresh Coriander Preparation
* 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.
Cooking Temperature:
Recipe Serves: 4
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