Wednesday, August 3, 2011

Lemony Chicken with Fresh Coriander

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When looking for a good Indian cookbook Madhur Jaffrey was the most recommended.  When I saw the picture of this recipe covered in cilantro I knew I had to try it.  It lived up to very high expectations.  I love cilantro so of course I love this.

This recipe is adapted slightly from Madhur Jaffrey Indian Cooking.

I love that her recipes have you skin the chicken.  I always find seasoning the skin a waste because a lot of people don't eat the skin.  That just leaves plain chicken to eat after you take the skin off.  Why bother seasoning it at all?

Madhur Jaffrey's Lemony Chicken with Fresh Corriander

2 Tablespoon Ginger paste (or fresh ginger and water blended together to make a paste)
2 1/2 lbs chicken pieces skinned
4 cloves garlic (finely chopped)
1 bunch cilantro finely chopped (no stems)
1/4 teaspoon cayenne
2 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
2-3 Tablespoons lemon juice

Coat a wide non stick pan with vegetable oil and heat over med-high heat.  Salt chicken to taste.  When the pan is hot, brown chicken (in batches if necessary) on each side then remove to a platter or bowl.  Turn heat to medium and add garlic and ginger paste.  Stir and fry for one minute.  Add 3/4 cilantro, cayenne, cumin, coriander, and turmeric.  Cook while stirring for one minute.  Add half a cup of water and lemon juice to the pan then add chicken and any juices that may have accumulated to the pan.  Cover and cook on low until chicken is done (about 20-30 min) turning chicken over half way through cooking.  Garnish with rest of the cilantro and serve with basmati rice.

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