An
incredibly flavored mild Indian dish from Madhur Jaffrey (Indian
Cooking)
5-6
tablespoons vegetable oil
Approximately
2-1/2 pounds chicken thighs and/or legs, skinned and seasoned
with salt and pepper
2-inch
hunk of fresh ginger, peeled and chopped
5
cloves garlic, chopped finely
1/2
habanero chile (or to taste), seeded and diced
1/4
teaspoon cayenne
2
teaspoons cumin
1
teaspoon coriander
1/2
teaspoon turmeric
1
teaspoon salt
2
bunches cilantro, cleaned, stemmed and finely chopped
2/3
cup water
Juice
of 1/2 lemon
Place ginger in bowl of food processor and blend with 1?4
cup water, until pureed.
In a heavy-bottomed pot, heat oil. When hot, but not smoking,
add chicken and brown on both sides, at least 10 minutes.
Remove from pot and set aside.
Add ginger puree and stir with a wooden spoon, scraping the
stuck bits from the bottom of the pan. Add garlic, spices
and salt. The mixture will become pasty, which is a good thing.
Add cilantro and stir. Add water, lemon juice and return chicken
to pot.
Bring mixture to a boil. Reduce heat, cover and simmer until
meat is tender and starting to fall off the bone. Cook for
about 45 minutes.
Serve
with basmati rice.
Yield:
4 servings
Courtesy of Triple P
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