|04-02-2014, 06:04 AM||#1|
Senior LCF Member
Join Date: Mar 2013
Another easy Indian Chicken dish
Was looking through some old recipes and came across this wonderful lemony chicken with an Indian flair. The original came from Madhur Jaffrey. If you run the numbers this comes out to 2.3g of net carbs for each of 6 servings.
2 lbs skinless chicken breasts or 2 lbs skinless chicken thighs, or a combination, cut in large chunks
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 (I use ½ a serano if I don’t have the small Indian hot peppers on hand)
¼ teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
5 fluid ounces water
2 tablespoons lemon juice
1. 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.
2. 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.
3. Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
4. 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, if you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.