Best 2 Lemony Chicken With Fresh Coriander Madhur Jaffrey Recipes

In the world of culinary delights, few dishes can compare to the tantalizing flavors of lemony chicken with fresh coriander, a recipe made famous by the renowned cookbook author Madhur Jaffrey. This delectable dish, with its vibrant citrus notes and aromatic herbs, promises a taste experience that is both refreshing and invigorating. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the steps of creating this mouthwatering dish, providing tips and insights from Madhur Jaffrey herself, to ensure that your lemony chicken with fresh coriander becomes a favorite in your kitchen. So, gather your ingredients, sharpen your knives, and get ready to embark on a flavor-filled adventure as we delve into the secrets of this classic recipe.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONY CHICKEN WITH FRESH CORIANDER (MADHUR JAFFREY)

Lemony Chicken With Fresh Coriander (Madhur Jaffrey) image

A stove-top method. Taken from the expanded new edition of her classic best-selling book, Madhur Jaffrey's Indian Cooking, this is the recipe that Jaffrey says took the spice out of a major city in England. As she explains it: "My new book was first published in England, by the BBC. Shortly after it came out, The Manchester Guardian ran a story which said that the city had run out of fresh spices: Everyone was making Lemony Chicken with Coriander!"

Provided by gailanng

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

vegetable oil
2 pieces fresh gingerroot, coarsely chopped (1-inch cubes)
1/4 cup water
2/3 cup water
2 1/2 lbs bone-in chicken breasts, skinned
5 garlic cloves, minced
7 ounces cilantro, minced (this probably equates to a 'bunch' of just leaves)
1/2 jalapeno, minced
1/4 teaspoon cayenne
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons lemon juice
basmati rice

Steps:

Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric and salt. Stir and cook for a minute.
Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes.
Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
Serve with basmati rice.

LEMONY CHICKEN WITH FRESH CORIANDER

Lemony Chicken With Fresh Coriander image

Provided by Jonathan Reynolds

Categories main course

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 1-inch cubes fresh ginger, peeled and coarsely chopped
6 tablespoons vegetable oil
3 pounds skinless chicken legs, drumstick and thigh separated
5 cloves garlic, very finely chopped
3 cups finely chopped coriander leaves
1 bird's-eye chili, very finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons lemon juice

Steps:

Put the ginger and 1/4 cup water into a blender and blend into a paste. Set aside.
Place the oil in a wide, heavy, preferably nonstick pot over medium-high heat. When hot, add as many chicken pieces as fit in a single layer and brown on both sides. Remove them and continue until all the chicken is browned.
Add the garlic to the hot oil. As soon as it turns medium brown, turn down the heat to medium and pour in the ginger paste. Stir and fry for a minute. Add the fresh coriander, chili, cayenne, cumin, coriander seeds, turmeric and salt. Cook, stirring, for a minute. Add the chicken pieces as well as any juices that have accumulated. Add 2/3 cup water to the pot and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes. Turn the chicken pieces over. Cover and cook for 10 to 15 minutes more, until chicken is cooked through.
Remove the chicken. If the sauce is too thin, boil some of the liquid away over a higher heat. Serve with basmati rice.

Tips:

To achieve the best flavor, use fresh coriander leaves. If fresh coriander is unavailable, you can use dried coriander, but it will not have the same vibrant flavor.
Use a large skillet or sauté pan to cook the chicken. This will allow the chicken to brown evenly and prevent it from overcrowding.
Be careful not to overcook the chicken. Chicken is best when it is cooked through but still tender and juicy. Overcooked chicken will be dry and tough.
If you don't have a lemon on hand, you can use lime juice instead. Lime juice has a similar flavor to lemon juice, but it is slightly more tart.
Serve the chicken with rice, quinoa, or your favorite side dish.

Conclusion:

This lemony chicken with fresh coriander is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the lemon and coriander flavors are perfectly balanced. This dish is sure to be a hit with your family and friends.