Читать книгу Kitchen Memories - Lucy Boyd - Страница 17

20g fresh root ginger, peeled and chopped into small chunks

3 garlic cloves, peeled

¼ tsp ground turmeric

2 tsp coriander seeds

2 tsp cumin seeds

¼ tsp cayenne pepper

1 medium-sized chicken, jointed into its various parts (the butcher will do this for you)

3 tbsp olive oil

juice of 1½ lemons

1 fresh green chilli, stalk removed, then finely chopped (deseed if you prefer it less hot)

1 small bunch of fresh coriander, leaves picked from their stems, washed, dried and finely chopped

sea salt and black pepper

Put the ginger into the food processor with 2–3 tablespoons of water and blend to a paste.

Put the garlic, turmeric, coriander and cumin seeds and cayenne pepper into a pestle and mortar and pound together.

Season the chicken pieces well all over with salt and pepper

Heat a drizzle of the olive oil in a shallow, heavy-based pan, add the chicken pieces and brown them on all sides – it may be easier to brown them in batches if your pan is too small to fit them in without overlapping. Using a slotted spoon, transfer the chicken to a bowl.

Put the garlic and spice mixture into the still-hot pan (you may need to add a little more oil) and stir to release their flavours. Add the ginger and chopped chilli and stir-fry for a minute or so. Add the chicken pieces and any juices that have been released, then add 8 tablespoons of water and the lemon juice. Stir, then turn up the heat and bring to a boil, cover with a tight-fitting lid and turn the heat right down to a gentle simmer. Cook for 15 minutes until the chicken is tender and cooked through. Remove the lid and scatter the chopped coriander over. Serve with spiced basmati rice (see here).