|
Ingredients
|
Quantity
|
|
Fresh ginger root 1” cubes –
coarsely chopped
|
2 pieces
|
|
Water
|
¼ cup
|
|
Water
|
2/3 cups
|
|
Chicken breasts – skinned
|
2 ½ pounds
|
|
Garlic cloves – minced
|
5
|
|
Cilantro – minced
|
7 ounces
|
|
Jalapeno – minced
|
½
|
|
Cayenne
|
¼ tsp
|
|
Cumin
|
2 tsp
|
|
Coriander
|
1 tsp
|
|
Turmeric
|
½ tsp
|
|
Salt
|
1 tsp
|
|
Lemon juice
|
2 tbsp
|
Put the ginger and ¼ c. water into a blender or processor. Blend
until you have a paste.
Put the oil in a wide, heavy, preferably nonstick pan over
medium-high heat. When the oil is hot, put in as many chicken pieces as pan
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.
Add the garlic to the hot oil. As soon as the pieces turn a
medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry
it for a minute. Now add the fresh coriander, jalapeno, cayenne, cumin,
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. Add 2/3 c. water and the lemon juice.
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 to
15 minutes or until the chicken is tender. If the sauce is too thin, uncover
the pan and boil some of it away over a slightly higher heat.
