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Lemony Chicken with Fresh Coriander Recipe

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This recipe for Lemony Chicken with Fresh Coriander is from Favourite Recipes for New Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two 2.5 cm (1 inch) cubes fresh ginger, peeled and coarsely chopped
4 Tbsp. plus 150 ml (5 fl oz) water
3 Tbsp vegetable oil
1.5 to 2 lbs. of boneless chicken breasts
5 cloves garlic, peeled and very finely chopped
1 bunch of fresh coriander (take off the leaves)
1/4 tsp cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons lemon juice
Directions:
Directions:
Put the ginger and 4 tablespoons water into the container of an electric blender. Blend until you have a paste. Now add the fresh coriander, green chilli, cayenne, ground cumin, ground coriander, turmeric and salt. Stir and cook for a minute.
Put the oil in a wide, heavy,preferably non-stick, pan over medium-high heat. When 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.
Put the garlic into the same hot oil. As soon as the pieces turn a medium- brown colour, turn heat to medium and pour in the paste from the blender. Stir and fry it for a minute. Now add the fresh coriander, green chilli, 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.
Also add 150 ml (5 fl oz) 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 10-15 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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You can substitute any kind of fish that does not fall apart easily but keep in mind it will cook much faster than chicken. Instead of pre-cooking the fish just put it in and cook it once the recipe calls for the browned chicken to be added. The fish will still likely be done before the time called for with the chicken.

 

 

 

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