lemony chicken with corianderrating:
an adaptation of a recipe in Madhur Jaffrey's book 'Indian Cookery'
[Ed - we eat this a *lot*]
2.5lbs chicken parts (thighs work well)
3 cloves garlic (Madhur uses 5 but I find that too garlicky for my taste)
2 x 1" cubes of peeled fresh ginger
4oz fresh coriander (Madhur says 7oz but I find that too much)
1/2 fresh green chilli (or more if you like it really hot) finely chopped
1/4 teaspoon cayenne pepper
2tsp ground cumin
2tsp ground coriander (Madhur uses 1tsp but I like coriander))
1/2 tsp turmeric
2tablespoon lemon juice (this amount makes it quite sharp, use less if you prefer)
6tablespoon vegetable oil
put ginger and 4tablespoon water into a blender and whiz into a paste. Heat the oil in a pan and brown the chicken bits. Put the chicken bits aside, then drop the finely chopped or sliced garlic into the oil until lightly browned (only a few seconds) then add the chopped chilli, then the other spices and the ginger paste. Add chopped coriander leaves, then the chicken, plus about 1/4 pint water and the lemon juice. Cover tightly and cook for 15 minutes, then turn all the chicken pieces over and cook for a further 15 minutes or so (it doesn't come to any harm if you cook it longer).
if the sauce is too thin uncover the pot and boil it down a little. Serving it with a spiced Basmati rice.