Yellow chicken
Ingredients
4 skinless, boneless chicken breasts, cubed
2.5cm/1in piece root ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp chilli powder
salt and freshly ground black pepper
2 tbsp chopped fresh coriander
juice of 1 lime
2 tbsp vegetable oil
1 onion, finely chopped
1 red chilli, seeded and finely chopped
1 tsp ground turmeric
300ml/10fl oz carton double cream + one cup of milk ( optional) if you want it lighter
juice of ½ lemon
handful fresh coriander leaves, to garnish
pilau rice or table top naan, to serve
4 skinless, boneless chicken breasts, cubed
2.5cm/1in piece root ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp chilli powder
salt and freshly ground black pepper
2 tbsp chopped fresh coriander
juice of 1 lime
2 tbsp vegetable oil
1 onion, finely chopped
1 red chilli, seeded and finely chopped
1 tsp ground turmeric
300ml/10fl oz carton double cream + one cup of milk ( optional) if you want it lighter
juice of ½ lemon
handful fresh coriander leaves, to garnish
pilau rice or table top naan, to serve
Method
1. Place the chicken in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil. Set aside for 2 hours.
2. Preheat the grill to high. Thread the chicken on to skewers and cook under the grill for 12 minutes or so, turning frequently until well browned.
3. Meanwhile, heat the remaining oil in a large pan and cook the onion and chilli for 5-8 minutes until dark golden. Add the turmeric and cook for 30 seconds. Stir in the cream and cook gently for a couple of minutes.
4. Slide the chicken off the skewers and stir into the creamy sauce. Simmer for 5 minutes or so until the chicken is cooked through. Check the seasoning, adding some lemon juice to taste, and serve with rice or naan. Garnish with the coriander
1. Place the chicken in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil. Set aside for 2 hours.
2. Preheat the grill to high. Thread the chicken on to skewers and cook under the grill for 12 minutes or so, turning frequently until well browned.
3. Meanwhile, heat the remaining oil in a large pan and cook the onion and chilli for 5-8 minutes until dark golden. Add the turmeric and cook for 30 seconds. Stir in the cream and cook gently for a couple of minutes.
4. Slide the chicken off the skewers and stir into the creamy sauce. Simmer for 5 minutes or so until the chicken is cooked through. Check the seasoning, adding some lemon juice to taste, and serve with rice or naan. Garnish with the coriander
Original
name : Chicken Tikka Ainsley
No comments:
Post a Comment