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4
4
55 ml
5 cm
4
1
1/2 teaspoon
1 teaspoon
1 teaspoon
115 g |
chicken thighs, skinned
chicken drumsticks, skinned
vegetable oil
piece fresh root ginger, grated
cloves garlic, crushed
fresh green chili, seeded and finely
chopped
turmeric
ground cumin
ground coriander
chopped coriander leaves
grated zest and juice 1 lemon
salt and cayenne pepper
coriander leaves and lemon slices, to
garnish |
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Method :
Wash chicken joints and pat dry
with absorbent kitchen paper. Heat oil in a large frying pan, add
chicken, and fry, stirring frequently, until browned all over. Remove from pan with a slotted
spoon and set aside. Add ginger and garlic to pan and
fry for 1 minute. Stir in chili, turmeric, cumin and
ground coriander and season with salt and cayenne pepper, then cook
for 1 minute more. Return chicken to pan, add 115 ml
water and lemon zest and juice. Bring to the boil, then cover and
cook over a medium heat for 25-30 minutes or until chicken is
tender. Stir in chopped coriander, then
serve hot, garnished with coriander leaves and lemon slices.
Serves 4
Use fresh parsley, or parsley and mint,
instead of coriander, if preferred.
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