Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      1" pieces     fresh ginger root -- coarsely chopped
     5/8  cup           water -- plus 4 tablespoons
   2 1/2  pounds        chicken pieces -- skinned
   5      cloves        garlic -- finely chopped
   7      ounces        fresh green coriander -- very finely chopped
   1                    fresh green chile -- finely chopped
     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

Preparation:

Blend ginger and 4 tablespoons water into a paste. Put oil in wide heavy pan over medium high heat. Put chicken in a single layer in pan and brown on both sides. Remove with slotted spoon. Put garlic in oil in pan. When pieces turn brown turn heat to medium and pore in ginger paste. Stir-fry a minute. Add fresh coriander, chile, cayenne, ground cumin, ground coriander, turmeric and salt. Stir-fry a minute. Put in all chicken pieces, liquid, water and lemon juice. Bring to a boil. Cover, turn heat to low and cook for 10-15 minutes, or until chicken is tender. Reduce if sauce is thin.