Fried Chicken With Fresh Coriander And Lemon
|Skinless chicken||8 Ounce, boned (225 g)|
|Corn oil||2 Tablespoon|
|Onions||2 , sliced|
|Cumin seeds||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Shredded ginger||1 1⁄2 Teaspoon|
|Crushed dried red chili||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Mange tout peas||12|
|Frozen sweetcorn kernels||2 Ounce (60 g)|
|Fresh red chillies||2 , deseeded and sliced lengthwise|
|Finely chopped coriander leaves||1 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.