2 knobs of ginger (about 1 inch each), peeled
1 tablespoon vegetable oil
2 1/2 pounds boneless and skinless chicken breasts
5 cloves garlic
1 large bunch cilantro
3-4 hot green chilis (I usually use serranos.)
1 tablespoon ground cumin
1 tablespoon ground coriander seed
1 teaspoon ground tumeric
1 teaspoon salt
juice of one lemon
1 tablespoon cornstarch
Trim, rinse, and pat dry the chicken. The split breasts can be left whole or, as I prefer, cut on the bias into roughly 1x3 inch planks.
Pick through cilantro for roots and/or foreign plants. Stems are fine. Rinse and dry in a salad spinner, then put the whole bunch into a food processor. Add spices, salt, and chilies. (Use chilis to your taste. Remove seeds and interior membranes for less heat.) Pulse until fine.
Add ginger and garlic, along with 3 tablespoons of water, to a wet/dry spice grinder (food processor or mortar and pestle). Blend until it makes a paste. Add another tablespoon of water, if needed.
Juice lemon and add it to a cup of water.
Heat a heavy pot or dutch oven over medium-high heat, add oil. Add the garlic/ginger paste. Stir and fry for a minute or it just starts to brown. Add the cilantro mixture and the lemon water. Bring to a gentle boil. Add the cornstarch, mixed with a little cool water, and stir to thicken the sauce.
Add the chicken and stir gently to cover it with sauce. Simmer until the chicken is just cooked through. (I like to use a thermometer and cook to 160 degrees.)
If I am "cooking ahead" for future meals, I cool the chicken rapidly in a shallow casserole dish, divide into portions, and refrigerate.
At 6 hearty servings:
5 WW points