Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (6 servings)
574 calories; 40 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 47 grams protein; 237 milligrams cholesterol; 667 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
About 1 hour
Dining and Cooking