* Try 3T oil. ** 6 kip filets; pound thicker part slightly to flatten. [Translation: A kip filet is a skinned, boned, chicken breast half.]

Put the giner and 4 tablespoons of the water into the container of an electric blnder.

Blend until you have a paste. [Not very paste-like, but still worked.]

Heat the oil in a wide, heavy, preferably non-stick pot over a medium-high flame.

When hot, put in as many chicken pieces as the pot will hold in a single layer and

brown on both sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all the chicken pieces this way.

Put the garlic into the same hot oil. As soon as the pieces turn a medium brown color, turn heat to medium and pour in the paste from the blender. Stir and fry it for a minute. Now add the fresh coriander, green chili, cayenne, ground cumin, ground coriander,

turmeric, and salt. Stir and cook for a minute. Put in all the chicken pieces as well as any liquid that might have accumulated in the

chicken bowl. Also add 2/3 cup water and the lemon juice. [I added this first and stirred before putting in chicken.] Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 15 minutes. Turn the chicken pieces over. Cover again and cook another 10-15 minutes or until chicken is tender. If the sauce is too thin, uncover the pot and boil some of it away over a slightly

higher heat.

doesn't need

much attention for the last half hour.