Ginger chicken
Senin, 06 April 2020
Ingredients
- 1kg pack boneless skinless
chicken thighs
- 1 thumb-size piece of fresh ginger, peeled and very finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp mild chilli powder
- 15g pack fresh
coriander, Chopped juice of 1 lime
- 2 tbsp sunflower oil
- 2 medium onions
1 tsp ground turmeric
- 400ml can reduced-fat coconut milk
- 1 fresh red chilli, deseeded
and sliced
- 1 chicken stock cube
Method
1. Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl
with the ginger, garlic, chilli powder, half the coriander, lime juice
and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to
marinate until ready to cook. For the best flavour, do this in the
morning or, better still, the night before.
2. Peel and quarter the onions, then very finely chop them in a food
processor; for a curry you want the onion really fine. Heat the
remaining oil in a wok or large frying pan, then add the onion and
stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1
min more, stirring well.
3. Tip in the chicken mixture with the marinade and cook over a high heat
until the chicken changes colour. Pour in the coconut milk, add the
chilli and stock, then cover and simmer for 20 mins until the chicken is
tender. Stir in the remaining coriander, then serve with pilau rice, a
bowl of mango chutney – we like Geeta’s – and some poppadoms or naan
bread.
Recipe from Good Food magazine, February 2007