Lemon Chilli Chicken

Lemon Chilli Chicken

Ingredients:
2 Garlic cloves, choppsed
1 tbsp grated fresh ginger
2 tbsp olive oil
600g (1 1/4 lb) Chicken thigh fillets
1 tsp ground coriander
2 tsb ground cumin
1/2 tsp ground tumeric
1 chopped red chilli
1/2 cup (125 ml) lemon juice
1/2 cup (125 ml) chicken stock
3/4 cup (185 ml) dry white wine
1 cup (30g) fresh coriander leaves

Method:
Glend the garlic, ginger and 1 tbsp water into a paste in a small food processor or mortar and pestle. Heat the oil in a heavy based frying pan and brown the chicken in batches until brown, remove and set aside.

Add the garlic paste to the pan and cook, stirring for 1 min. Add the ground coriander, cumin, tumeric and chilli and stir fry for 1 min more. Stir in the lemon juice, stock and wine. Add the chicken pieces to the pan, stir to combine, bring to the boil and then reduce the heat, cove and cook for about 35-40 minutes, stirring occasionally until the chicken is tender. Remove the lid and cook for around 10 mins on a high heat to reduce the sauce by half. Stir in the coriander and season with salt & pepper to taste. Serve on abed of steamed jasmine rice.