2	1-inch (2.5 cm) pieces fresh ginger, peeled and coarsely chopped

2	cloves garlic, peeled

1/4	cup (60 ml) water

vegetable cooking spray

1	tablespoon (15 ml) canola oil

4	4-ounce (120 g) boneless and skinless chicken thighs

1/2	cup (30 g) chopped cilantro (fresh coriander)

1	jalapeño or serrano chile pepper, seeded and minced

1 1/2

teaspoons (7.5 ml) ground cumin

1/2	teaspoon (2.5 ml) coriander seed

1/4	teaspoon (1.25 ml) ground turmeric

1/2	teaspoon (2.5 ml) salt (optional)

1/4	cup (60 ml) fresh lemon juice

1	teaspoon (5 ml) grated lemon zest

1. Put the ginger, garlic, and water in a food processor or blender.. Process to a smooth paste. Set aside.
2. Lightly coat a heavy nonstick skillet with cooking spray. Add oil and place over medium-high heat. Add chicken thighs in a single layer and brown on both sides, about 4 to 5 minutes per side. Transfer chicken pieces to a heated plate.
3. To the skillet, add the cilantro, chile, cumin, coriander seed, turmeric, and salt (if using). Stir constantly until herbs and spices become fragrant, about 1 minutes. Stir in reserved ginger paste, lemon juice, and lemon zest.
4. Return thighs to the skillet and spoon sauce over the tops. Cover and simmer for 5 minutes. Turn chicken pieces over and simmer, covered, for another 5 minutes, until chicken is cooked through when tested with the tip of a knife.
5. Transfer chicken pieces to a serving platter, spooning sauce over the top. Serve at once.