If you’re not too fond of Indian cooking, I suggest you try this one dish to make you think otherwise about India’s great-tasting cuisines. The flavor of the chicken in this dish fits just right with the herby sauce that includes the classic flavors of garlic, ginger, cumin, coriander and cayenne.

This recipe is a superb book called Indian Cooking.

Ingredients: (serves 6)

2 to 3 large chunks of ginger, at least 1-inch square, peeled and coarsley chopped

1 cup water

6 tablespoon vegetable oil

2 1/2 pounds chicken pieces, preferably legs and thighs, skin removed

5 cloves garlic, peeled and chopped

7 ounces chopped cilantro (about 3 cups, from 3 to 4 bunches)

1 fresh green chile, deseeded and minced

1/4 teaspoon cayenne pepper

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 teaspoon salt, or to taste

2 tablespoons lemon juice, more to taste

Procedure:

- In a small food processor or blender, blend the ginger pieces with 4 tablespoons water to make a paste. Measure out the spices and other ingredients so they’re ready.

- Heat the oil in a wide, heavy pot over medium-high heat. Brown the chicken pieces in a single layer, cooking in batches if necessary, on both sides. Remove with a slotted spoon to a bowl.

- Put the garlic into the hot oil, and after a minute when it turns golden, add the ginger paste. Fry for an additional minute, then add the green chili, cayenne, cumin, coriander, turmeric, and salt. When the spices have cooked together for a few moments and the flavors begin to marry, add the cilantro.

- As the cilantro begins to wilt, continue to stir, then add the chicken pieces, any accumulated juice in the bowl, and 2/3 cup water with the lemon juice. Cover, lower the heat to a simmer, and cook for 25-30 minutes, turning once, until the chicken is tender. Uncover and cook further to thicken the sauce, if necessary, and taste for salt and lemon juice.

Serve this dish with a steaming cup of white rice on the side for that perfect blend of Asian flavors. Since rice is a staple dish for Asian countries, this recipe will surely be another popular viand for those who would like to appreciate Indian cuisines.