Lemony Chicken With Fresh Coriander Madhur Jaffrey Recipes

Steps:

• Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
• Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
• Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric 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. Add 2/3 cup water 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 again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
• Serve with basmati rice.

Steps:

• Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
• Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
• While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

Steps:

• 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, then reduce heat, cover and simmer, until meat is tender and starting to fall off the bone. This should take about 45 minutes. While the curry cooks, make some rice to serve with the meal. Feeds approximately four curry fiends.

Steps:

• 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.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
• Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

Steps:

• Put the ginger and 1/4 cup water into a blender and blend into a paste. Set aside.
• 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.
• 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 2/3 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.
• Remove the chicken. If the sauce is too thin, boil some of the liquid away over a higher heat. Serve with basmati rice.

Steps:

• Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
• Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
• Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
• Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
• Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.