Lemony Chicken With Fresh Coriander

• 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

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

ginger, vegetable oil, chicken, garlic, coriander leaves, cayenne pepper, ground cumin, ground coriander seeds, ground turmeric, salt, lemon juice

Taken from cooking.nytimes.com/recipes/7434 (may not work)