A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.
- 2 lbs skinless chicken breasts or 2 lbs skinless chicken thighs, cut in large chunks
- 6 tablespoons vegetable oil
- 5 cloves finely chopped garlic
- 1 tablespoon fresh grated ginger, mixed with
- 4 tablespoons water
- 7 ounces fresh coriander leaves, washed and very finely chopped
- 1 finely chopped and deseeded green chili pepper
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground turmeric
- 5 fluid ounces water
- 2 tablespoons lemon juice
- Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
- Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
- Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
- Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
- When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.