Ingredients
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6 tablespoons vegetable oil
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5 cloves finely chopped garlic
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1 tablespoon fresh grated ginger, mixed with
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4 tablespoons water
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7 ounces fresh coriander leaves, washed and very finely chopped
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1/4 teaspoon cayenne pepper
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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salt
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5 fluid ounces water
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2 tablespoons lemon juice
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2 lbs skinless chicken breasts or 2 lbs skinless chicken thighs, cut in large chunks
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1 finely chopped and deseeded green chili pepper
Instructions
- 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.
- 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.
- Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
- Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
- When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.