2 tbsp peeled, chopped fresh ginger

¼ cup water

4 tbsp vegetable oil

6 chicken legs, skinned

1 tbsp finely chopped green chilli

2 cups chopped fresh coriander leaves

1 tsp finely chopped green chilli

¼ tsp cayenne

2 tsp ground cumin

1 tsp ground coriander

½ tsp gorund turmeric

1 ½ tsp sea salt

½ cup water

3 tbsp lemon juice

Place the ginger and water in a blender.  Puree.  In a large non-stick skillet, heat the oil over medium-high heat.  Add the chicken.  Brown on each side.  Remove the chicken from the skillet.  Set aside.  In the same skillet, add the garlic and cook for a few seconds. 

Add the pureed ginger and stir.  Fry for 1 minute.  Add the fresh coriander, green chilli, cayenne, cumin, coriander, turmeric and salt.  Stir.  Cook for 2 minutes.  Add the chicken legs, water and lemon juice.  Stir.  Bring to a boil. Cover.  Reduce the heat to low.  Simmer for 20 minutes. 

Turn the chicken legs.  Cover and cook for 15 minutes.  Remove from heat.  Serve with rice.