GREEN CORIANDER CHICKEN
Recipe Madhur Jaffrey
piece of fresh ginger (about 7cm), peeled and coarsely chopped 5 sizable garlic cloves, peeled
and coarsely chopped salt water 2t lemon juice 4 chicken legs, skinned and separated into drumsticks and thighs 1 medium tomato (about 140g),
chopped 90g fresh coriander leaves
and small stems 2–3 fresh hot green chillies,
coarsely chopped 1t tomato purée 3T olive oil 250ml natural yoghurt, lightly
beaten with a fork
Put the ginger, garlic, ¼t salt and lemon juice into a blender. Add about 2T water and blend, pushing down with a rubber spatula if necessary, until smooth. Place the chicken pieces in a stainless-steel or non-metallic bowl. Pour the ginger mixture over the top and rub it in. Cover the bowl with clingfilm and refrigerate for 30 minutes (or up to 24 hours).
Without cleaning out the blender, put the tomato, coriander, chillies, tomato purée, ¾t salt and 2T water into it. Blend until smooth. Pour the oil into a large, nonstick, lidded pan and set over a very high heat. When very hot, put in the chicken pieces, together with the ginger marinade. Fry, stirring, until the chicken pieces are light brown on all sides, about 10 minutes.
Add the tomato mixture from the blender. Continue to cook, stirring, until the sauce is thick and clings to the chicken and the oil separates from it, for another 10 minutes. Add the yoghurt. Stir and cook for about four to five minutes until the yoghurt disappears and leaves a thick sauce edged with oil. Cover, reduce the heat as low as possible, and cook for five to 10 minutes more, or until the chicken is tender. If you think that the pan is drying out too much, stir in a tablespoon or two of water. Serve with Indian breads, wholemeal pita or with any rice dish.