Lemony Chicken With Fresh Coriander

By Jonathan Reynolds

Published October 4, 2003

Total Time
About 1 hour
Rating
5(19)
Comments
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Featured in: FOOD; Dark Victory

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Ingredients

Yield:6 servings

  • 2 1-inch cubes fresh ginger, peeled and coarsely chopped

  • 6 tablespoons vegetable oil

  • 3 pounds skinless chicken legs, drumstick and thigh separated

  • 5 cloves garlic, very finely chopped

  • 3 cups finely chopped coriander leaves

  • 1 bird's-eye chili, very finely chopped

  • ¼ teaspoon cayenne pepper

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander seeds

  • ½ teaspoon ground turmeric

  • 1 teaspoon salt, or to taste

  • 2 tablespoons lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

5 grams carbs; 642 milligrams cholesterol; 1494 calories; 49 grams monosaturated fat; 22 grams polyunsaturated fat; 27 grams saturated fat; 109 grams fat; 1 gram trans fat; 1 gram fiber; 1009 milligrams sodium; 116 grams protein; 1 gram sugar

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

  1. Step 1

    Put the ginger and ¼ cup water into a blender and blend into a paste. Set aside.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
19 user ratings
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Comments

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Sue BR

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.

Squirreljam

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!!!

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