Fried Chicken With Fresh Coriander And Lemon Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Skinless chicken8 Ounce, boned (225 g)
 Corn oil2 Tablespoon
 Onions2 , sliced
 Cumin seeds1⁄2 Teaspoon
 Curry leaves8
 Garlic3 Clove (15 gm)
 Shredded ginger1 1⁄2 Teaspoon
 Crushed dried red chili1 Teaspoon
 Salt To Taste
 Lemon juice1 Tablespoon
 Mange tout peas12
 Frozen sweetcorn kernels2 Ounce (60 g)
 Fresh red chillies2 , deseeded and sliced lengthwise
 Finely chopped coriander leaves1 Tablespoon (plus more whole leaves to garnish)


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.