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
This is delicious! My only modification was to use chicken broth steeped with ginger and crushed red pepper flakes instead of water, but otherwise followed directions. The recipe is perfect, and quite easy.
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!!!