A few years ago, writer Jonathan Reynolds wrote an essay in the New York Times Magazine about Indian culinary diva Madhur Jaffrey and the alchemy brought about one night by her lemony chicken curry during a massive power outage throughout Manhattan. Since reading this tale, I have made Jaffrey's curry countless times. It has become a staple on cold, dingy days. I never mind all the chopping because I know that as soon as the ginger meets garlic and chats it up with cumin, coriander and pals, the aroma takes me on a journey, far from my troubles.
Lemony Chicken Curry With Coriander
From Madhur Jaffrey's Indian Cooking
5-6 tablespoons vegetable oil
Approximately 2-1/2 pounds chicken thighs and/or legs, skinned and seasoned with salt and pepper
2-inch hunk of fresh ginger, peeled and chopped
5 cloves garlic, chopped finely
1/2 habanero chile (or to taste), seeded and diced
1/4 teaspoon cayenne
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon salt
2 bunches cilantro, cleaned, stemmed and finely chopped
2/3 cup water
Juice of 1/2 lemon
Culinary questions? Reach CL's Kitchen Witch at firstname.lastname@example.org.
Sides, apps, drinks--whatever. What I want to know is how their beef and pork compares…
Great food, yummy drinks and perfect atmosphere who could ask for anything more! Oh and…
WOW, Cliff writes an article promoting a $9 crappy steak at a gay bar and…
Oh, this is sad.
Great, great food. I have been there 3 times. The smoked chicken wings rock. The…