Coriander Lemon Chicken

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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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
•  salt
• 5  fluid ounces water
• 2  tablespoons lemon juice

Directions

1. 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.
2. 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.
3. Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
4. Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
5. When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.