(by Mehr Hussain)
juice of 2 large lemons
1 t. salt
1 t. white pepper
1 t. flour
4 t. olive oil, divided
2 cloved garlic, chopped
1 T. minced fresh ginger
1 lb. boneless chicken, cut into cubes
2 - 3 green chilis
2 T. chopped coriander leaves
2 T. chopped mint
15 oz. can of coconut milk
2 T. yogurt or heavy cream (healthy verse indulgent)
thin slices of fresh ginger
sprigs of fresh coriander to garnish
optional: extra lemon juice
Combine lemon juice, salt, white pepper, flour, 1 t. olive oil, garlic, and minced ginger.
Marinate chicken in sauce, refrigerated, for at least 30 minutes or ideally overnight.
Heat remaining olive oil in a wok over high heat, and sauté chicken until lightly browned.
In a blender or food processor, combine green chilis, chopped coriander and mint,
coconut milk, and yogurt or cream.
Add mixture to chicken, and cook about 5 minutes, just to combine and heat through.
Garnish with fresh ginger, coriander sprigs, and optional lemon juice.
Serve with fresh chapati, roti, or jasmine rice.
Note: Vegetarians can use paneer instead of chicken. Cut into bite-sized cubes, toss with oil, and bake at 400 F. until golden brown before adding to the curry sauce.
(Read Gentle Stream/Silent Mountain, the story that accompanies this recipe.)
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