Monday 16 March 2015

Ginger Chicken

Ginger Chicken 

Another Colonial recipe that has become generic Indian cuisine can be found on most menus in Indian restaurants around the world; however, no two are ever identical! 
It can look rather greasy and sometimes floats in a tomato gravy, which is both unappetising. I have tried to keep it healthy; no oil floating and the gravy nice and thick without compromising the flavour.

Serves 6 

12 pieces of chicken legs and thighs; skinless 
1 tbsp sunflower oil
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp turmeric 
1 1/4 tsp red chilli powder
1 tbsp thinly sliced fresh ginger + 1 tsp freshly ground ginger paste 
4 cloves of garlic, finely chopped
2 medium fried onions, finely chopped
1 tsp salt
3 tomatoes, roughly chopped into large chunks
a handful of freshly chopped coriander leaves
1 large green chilli pepper, sliced in strips

In a pan, heat the oil. Add the washed, patted-dry chicken and allow it to brown on both sides. This will take about 10 minutes. Add 1/2 cup of water. Mix well. 
Now add all the spices. Sprinkle them all over the chicken. Leave the slivered ginger, tomatoes, green pepper, and coriander for the very end, so they are on top of the chicken. Cover the pan, lower the heat, and cook for 30 minutes. Cover and continue to cook for 10 minutes after adding the tomatoes, green pepper, ginger, and coriander leaves. Check that the chicken has cooked through and serve with warm chappatis-rotlis.

Read more about Parsi Food and its origins in my cookbooks The World of Parsi Cooking Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.

For more recipes from Indian Cuisine Parsi Style,

click Niloufer's Kitchen: Quick and Easy

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