|
Ingredients
|
Quantity
|
|
Fresh ginger root – coarsely chopped (1”)
|
2 pieces
|
|
Water
|
5/8 +4 tbsp
|
|
Chicken pieces – skinned
|
2 ½ pounds
|
|
Garlic – finely chopped
|
5 cloves
|
|
Fresh green coriander – very finely chopped
|
7 ounces
|
|
Green chilli – finely chopped
|
1 fresh
|
|
Cayenne pepper
|
¼ tsp
|
|
Ground cumin
|
2 tsp
|
|
Ground coriander
|
1 tsp
|
|
Ground turmeric
|
½ tsp
|
|
Salt
|
1 tsp or to taste
|
|
Lemon juice
|
2 tbsp
|
Blend ginger and 4 tablespoons water into a paste. Put oil in wide
heavy pan over medium high heat. Put chicken in a single layer in pan and brown
on both sides.
Remove with slotted spoon. Put garlic in oil in pan. When pieces
turn brown turn heat to medium and pore in ginger paste. Stir-fry a minute. Add
fresh coriander, chilli, cayenne, ground cumin, ground coriander, turmeric and
salt.
