The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.
6 tablespoons vegetable oil
5 cloves finely chopped garlic
1 tablespoon fresh grated ginger, mixed with
4 tablespoons water
7 ounces fresh coriander leaves, washed and very finely chopped
1 finely chopped and deseeded green chili pepper
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
5 fluid ounces water
2 tablespoons lemon juice
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.