| There are many similarities of spices between Indian and Mexican
cooking. In common are chiles, cilantro, cumin, and garlic for
example. Here is the first Indian dish I tried - Sharon and I were
both pleased with the result. The recipe comes from The Book of
Curries & Indian Foods by Linda Fraser. |
| 4 chicken thighs, skinned |
4 chick drumsticks, skinned |
| 1/4 cup vegetable oil 2 inch piece fresh
gingerroot, grated |
4 garlic cloves, crushed |
| 1 green chile, seeded, finely chopped |
½ teaspoon ground turmeric |
| 1 teaspoon ground cumin |
1 teaspoon ground coriander |
| salt and red (cayenne) pepper to taste |
½ cup water |
| grated peel and juice of 1 lemon |
4 ox. fresh cilantro, chopped |
| cilantro leaves and lemon slices to garnish |
|
|
| Rinse chicken and pat dry. Heat oil in large skillet and add
chicken. Fry turning frequently, until browned all over. Remove
from pan with a slotted spoon; set aside. Add gingerroot and
garlic to skillet, cook 1 minute. Stir in chile, turmeric, cumin,
coriander, salt, and cayenne, cook 1 minute more. |
| Return chicken to pan, add water and lemon peel and juice. Bring
to a boil, then cover and cook over medium heat until chicken is
tender. Stir in chopped cilantro. Serve hot, garnished with
cilantro leaves and lemon slices. |
| Makes 4 servings |
|
