Yield : 4-6 serves
Ingredients :
2 1–inch pieces of fresh ginger, peeled and coarsely chopped
1 cup water
6 tablespoons canola oil
2 1/2 pounds skinless , boneless chicken parts, cut into serving pieces
5 garlic cloves, minced
3 cups tightly packed fresh cilantro leaves, finely chopped
1/2 jalapeño chili, seeded and minced
1/4 teaspoon cayenne pepper
2 teaspoons freshly ground cumin seeds
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1 teaspoon salt or more as needed
2 tablespoons freshly squeezed lemon juice
1 cup thinly sliced carrots
Direction :
1. Put the ginger and 4 tablespoons of the water in a blender or food processor and process to a paste.
2. In a medium non-stick pot or frying pan, heat the oil over medium-high heat.
3. When the oil is hot, add the chicken, a few pieces at a time, and brown, turning them, about 5 minutes.
4. Using a slotted spoon, remove the pieces to a bowl. Put the garlic in the oil and sauté. When it is golden, add the paste from the blender, stirring 1 minute.
5. Add the cilantro, chili, cayenne, cumin, coriander, turmeric, and salt. Stir 1 minute.
6. Return the chicken pieces and their collected juices to the pan and add 3/4 cup water, the lemon juice, and the carrots. Stir and bring to a boil.
8. Season with salt.
9. Serve with rice.
To make a seasonal spring dish, replace the carrots with sugar snap peas or green onions.