Fried Chicken With Fresh Coriander And Lemon Recipe
Ingredients
| 225 g / 8 oz skinless boned chicken | ||
| Corn oil | 2 Tablespoon | |
| Onions | 2 , sliced | |
| Cumin seeds | 1/2 Teaspoon | |
| Curry leaves | 8 | |
| Garlic | 3 Clove (5gm) | |
| Ginger | 1 1/2 Teaspoon, shredded | |
| Red chillies | 1 Teaspoon, crushed | |
| Salt | To Taste | |
| Lemon juice | 1 Tablespoon | |
| 10-12 mange-tout peas | ||
| 60 g / 2 oz frozen sweetcorn kernels | ||
| Red chillies | 2 , deseeded | |
| 1 tablespoon finely chopped fresh coriander leaves, plus more whole leaves to garnish | ||
Directions
1. Prepare the chicken by cutting it into strips.
2. In a kadahi, wok or deep frying pan, heat the oil over a moderate heat and fry the onion with the cumin seeds and curry leaves for about 2 minutes.
3. Add the garlic, ginger, dried chillies, salt to taste and lemon juice. Then add the chicken and turn the heat down slightly. Stir-fry for 5-7 minutes, until all the chicken pieces are cooked through.
4. Add the mangetout, sweetcorn, fresh chillies and the fresh coriander. Stir-fry for 2 or 3 minutes more before serving, garnished with some whole coriander leaves.
2. In a kadahi, wok or deep frying pan, heat the oil over a moderate heat and fry the onion with the cumin seeds and curry leaves for about 2 minutes.
3. Add the garlic, ginger, dried chillies, salt to taste and lemon juice. Then add the chicken and turn the heat down slightly. Stir-fry for 5-7 minutes, until all the chicken pieces are cooked through.
4. Add the mangetout, sweetcorn, fresh chillies and the fresh coriander. Stir-fry for 2 or 3 minutes more before serving, garnished with some whole coriander leaves.
Chef
