Lemony chicken with fresh coriander

Serves 6
 
Two 1 inch cubes of fresh ginger, peeled and coarsley chopped
 
1 cup water
 
6 Tbs. vegetable oil
 
2 1/2 lb. chicken parts skinned
 
5 cloves garlic, peeled and very finely chopped
 
3 cups fresh corriander very finely chopped
 
1/2 or whole fresh, hot green chili, very finely chopped
 
1/4 tsp. cayenne pepper
 
2 tsp. ground cumin seeds
 
1 tsp. ground corriander seeds
 
1/2 tsp. ground tumeric
 
1 tsp. salt
 
2 Tbs. lemon juice
 
Put the ginger and 4 Tbs. of the water into the container of an electric blender. Blend until you have a paste. Heat the oil in a wide, heavy, preferably non-stick pot over medium high flame. When hot, put in as many chicken pieces as the pot 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 in the same hot oil. As soon as the pieces turn a medium brown color, turn heat to medium and pour in the paste from the blende. Stir
and fry it for a mintue. Now add the fresh corriander, green chili, cayenne, ground cumin, ground corriander seeds, tumeric, 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 2/3 cup water and the lemon juice. Stir and bring to 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 chicken is tender. If the sauce is too thin, uncover the pot and boil some of it away over a slightly higher heat.

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