Lemony Chicken with fresh coriander

1 tsp pureed ginger root
2/3 cup water
3 tbsp vegetable oil
1 – 1 ½ lbs boneless, skinless chicken breast, cut into 1” cubes
5 cloves garlic, peeled and finely chopped
3 cups fresh coriander, chopped, without roots or lower stems
½ - 1 Serrano pepper, finely chopped
¼ tsp cayenne pepper
2 tsp ground cumin seeds
1 tsp ground coriander seeds
½ tsp ground turmeric
1 tsp salt – or to taste
2 tbsp lemon juice

Heat the oil in a wide, heavy frying pan (preferably non-stick) over medium-high heat. When hot, put the chicken pieces in and brown on all sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Put the garlic in the same hot oil. As soon as the pieces turn a medium brown color, turn heat to medium and add the ginger. Stir for a minute. Now add the fresh coriander, Serrano pepper, cayenne, ground cumin, ground coriander seeds, turmeric and salt. Stir and cook for a minute. Put all the chicken pieces as well as any liquid that may have accumulated in the bowl into the frying pan. Also add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 10-15 minutes, until the chicken pieces are cooked through, stirring occasionally. If the sauce is too thin, uncover the pot and boil away some of it over a slightly higher heat.

Serve over white rice. Serves 6.


Number of Servings: 6

Recipe submitted by SparkPeople user PJAFFERY.