Lemony Chicken Curry With Coriander
From Madhur Jaffrey's Indian Cooking
5-6 tablespoons vegetable oil
Approximately 2-1/2 pounds chicken thighs and/or legs, skinned and seasoned with salt and pepper
2-inch hunk of fresh ginger, peeled and chopped
5 cloves garlic, chopped finely
1/2 habanero chile (or to taste), seeded and diced
1/4 teaspoon cayenne
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon salt
2 bunches cilantro, cleaned, stemmed and finely chopped
2/3 cup water
Juice of 1/2 lemon
Place ginger in bowl of food processor and blend with 1/4 cup water, until pureed.
In a heavy-bottomed pot, heat oil. When hot, but not smoking, add chicken and brown on both sides, at least 10 minutes. Remove from pot and set aside.
Add ginger puree and stir with a wooden spoon, scraping the stuck bits from the bottom of the pan. Add garlic, spices and salt. The mixture will become pasty, which is a good thing. Add cilantro and stir. Add water, lemon juice and return chicken to pot.
Bring mixture to a boil, then reduce heat, cover and simmer, until meat is tender and starting to fall off the bone. This should take about 45 minutes.
While the curry cooks, make some rice to serve with the meal. Feeds approximately four curry fiends.
- Kim O'Donnel
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