This tasty chicken needs less preparation than most other Indian chicken dishes I know. There won't be a sauce, therefore I suggest you serve this with a flavoured rice rather than with plain. Together with your favourite raita, this makes a lovely meal. Recipe source is the 'Good Food' magazine November 05. Marinating time of at least 30 minutes and up to 24 hours is not included in the preparation time. Enjoy!
- add 4 boneless chicken breasts
- add 1 teaspoon white pepper
- add 4 tablespoons vegetable oil or peanut oil
- add 1 inch gingerroot, peeled and finely grated (2-3cm)
- add 2 medium Spanish onions
- add 2 green chilies
- add spring onions, shredded, to serve (optional)
- add 2 tablespoons malt vinegar
- add 1 teaspoon salt
- add 2 tablespoons cornflour
- add 4 garlic cloves
- add 1 teaspoon hot chili powder
- add 2 teaspoons demerara sugar
- add 2 tablespoons tomato puree
- add 2 tablespoons dark soy sauce
- Note: You'll need to marinate the chicken for at least 30 minutes. Marinating it for longer (up to 24 hours) will increase its flavour.
- Mix all the marinade ingredients together and set aside. Heat 1 tbsp oil in a heavy-based pan and fry the onion over a medium heat for 5 mins until softened, but not coloured. Remove from the heat, cool and combine with the marinade in a large bowl. Add the chicken and stir to coat. Cover and marinate in the fridge for at least 30 minutes.
- Heat the remaining oil in the pan. Tip in the chillies and white pepper, and fry over a low heat for 1 minute Add the chicken pieces along with the marinade, then fry for 10 minutes until the chicken is cooked. Top with the spring onions and serve.