Lemony Chicken With Fresh Coriander Madhur Jaffrey Recipes

LEMONY CHICKEN WITH FRESH CORIANDER (MADHUR JAFFREY)

Lemony Chicken With Fresh Coriander (Madhur Jaffrey) image

A stove-top method. Taken from the expanded new edition of her classic best-selling book, Madhur Jaffrey's Indian Cooking, this is the recipe that Jaffrey says took the spice out of a major city in England. As she explains it: "My new book was first published in England, by the BBC. Shortly after it came out, The Manchester Guardian ran a story which said that the city had run out of fresh spices: Everyone was making Lemony Chicken with Coriander!"

Provided by gailanng

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

vegetable oil
2 pieces fresh gingerroot, coarsely chopped (1-inch cubes)
1/4 cup water
2/3 cup water
2 1/2 lbs bone-in chicken breasts, skinned
5 garlic cloves, minced
7 ounces cilantro, minced (this probably equates to a 'bunch' of just leaves)
1/2 jalapeno, minced
1/4 teaspoon cayenne
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons lemon juice
basmati rice

Steps:

Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy 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. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
Add the garlic to the 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. Add the fresh coriander, jalapeno, cayenne, cumin, 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 2/3 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.
Serve with basmati rice.

LEMONY CHICKEN WITH FRESH CORIANDER

Lemony Chicken With Fresh Coriander image

Provided by Jonathan Reynolds

Categories main course

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 1-inch cubes fresh ginger, peeled and coarsely chopped
6 tablespoons vegetable oil
3 pounds skinless chicken legs, drumstick and thigh separated
5 cloves garlic, very finely chopped
3 cups finely chopped coriander leaves
1 bird's-eye chili, very finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons lemon juice

Steps:

Put the ginger and 1/4 cup water into a blender and blend into a paste. Set aside.
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.
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 2/3 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.
Remove the chicken. If the sauce is too thin, boil some of the liquid away over a higher heat. Serve with basmati rice.

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