Lemony Chicken With Fresh Coriander
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 21-inch cubes fresh ginger, peeled and coarsely chopped
- 6tablespoons vegetable oil
- 3pounds skinless chicken legs, drumstick and thigh separated
- 5cloves garlic, very finely chopped
- 3cups finely chopped coriander leaves
- 1bird's-eye chili, very finely chopped
- ¼teaspoon cayenne pepper
- 2teaspoons ground cumin
- 1teaspoon ground coriander seeds
- ½teaspoon ground turmeric
- 1teaspoon salt, or to taste
- 2tablespoons lemon juice
Nutritional analysis per serving (6 servings)
1494 calories; 109 grams fat; 27 grams saturated fat; 1 gram trans fat; 49 grams monounsaturated fat; 22 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 116 grams protein; 1009 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the ginger and ¼ cup water into a blender and blend into a paste. Set aside.
- Step 2
Place the oil in a wide, heavy, preferably nonstick pot over medium-high heat. When hot, add as many chicken pieces as fit in a single layer and brown on both sides. Remove them and continue until all the chicken is browned.
- Step 3
Add the garlic to the hot oil. As soon as it turns medium brown, turn down the heat to medium and pour in the ginger paste. Stir and fry for a minute. Add the fresh coriander, chili, cayenne, cumin, coriander seeds, turmeric and salt. Cook, stirring, for a minute. Add the chicken pieces as well as any juices that have accumulated. Add ⅔ cup water to the pot 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 and cook for 10 to 15 minutes more, until chicken is cooked through.
- Step 4
Remove the chicken. If the sauce is too thin, boil some of the liquid away over a higher heat. Serve with basmati rice.
Private Notes
Comments
I can’t believe this hasn’t been reviewed. I’ve been making this for ~20 years since the first article just after the big blackout and it changed my cooking. This turned me on to Indian heritage cooking and Madhur Jaffrey specifically; do NOT hesitate to make this. The first time it takes a while but since I make it regularly (and cook other stuff w ginger) I prep a ton of the ginger up front and freeze it in ice cubes - having a ziploc of frozen ginger is a huge timesaver. Please try it!!!
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