Here is a delightful lemony, gingery dish that requires quite a lot of fresh coriander.
|2 1-inch cubes fresh ginger, peeled and coarsely chopped||1/4 teaspoon cayenne pepper|
|1/4 cup plus 2/3 cup water||2 teaspoons ground cumin|
|6 tablespoons vegetable oil||1 teaspoon ground coriander seed|
|2 1/2 pounds chicken pieces, skinned||1/2 teaspoon ground turmeric|
|5 cloves garlic, peeled and very finely chopped||1 teaspoon salt, or to taste|
|7 ounces fresh green coriander (weight without roots and lower stems), very finely chopped||2 tablespoons lemon juice|
|1/2 to 1 fresh, hot green chili, very finely chopped|
Put the ginger and 1/4 cup water into the container of an electric blender. 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 the 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 same 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, green chili, cayenne, ground cumin, ground 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 ..." cup 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.
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