Ingredients
-
2
-
6
-
5
-
1
-
4
-
7
-
1
-
1/4
-
2
-
1
-
1/2
-
-
5
-
2
-
Directions
Coriander Lemon Chicken, A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time Found this recipe about 20 years ago and it has become one of our favorites , All the family loved this recipe, will be cooking it again I did not have turmeric so I substituted Garam Masala, The flavor was good, but it was way too oily for us
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Steps
|
1
Done
|
Heat the Oil and Brown the Chicken, You Might Have to Do That in Batches, Remove from the Pan With a Slotted Spoon and Set Aside. |
|
2
Done
|
Add the Garlic to the Same Oil, When That Starts to Brown Lower the Heat to Medium and Add the Ginger/Water Mix, Fry This For 1 Minute Then Add: Coriander, Chili, Cayenne, Cumin, Coriander, Turmeric and Salt, Cook For Another Minute and Mix Well. |
|
3
Done
|
Return the Chicken to the Pan, With the Accumulated Juices, Add the Water and the Lemon Juice. |
|
4
Done
|
Stir, Bring to the Boil, and Then Cover and Simmer on a Low Heat For 15 Minutes, Depending What Chicken Meat Is Used. |
|
5
Done
|
When Cooked and You Find the Sauce Too Thin, Uncover the Pot and Reduce the Sauce by Using Some Higher Heat. |
