Many advocates of this mildly spicy dish claim it is the new British national dish.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 4 free-range skinless chicken breasts, cut into 1cm/ 1/2" cubes
- 1" fresh ginger, peeled and grated
- 1 garlic clove, finely diced
- Salt and pepper
- Small handful fresh coriander, finely chopped, plus extra for garnish
- Juice and zest 1 lime
- 3 tbsp vegetable oil
- 1 tsp chilli powder
- 1 red onion, roughly chopped
- 1 tsp ground turmeric
- 250ml / 10 fl oz single cream
- Juice of 1/2 lemon
Preparation:
Serves 4
- In a large stainless steel or glass bowl place the chicken with the ginger, garlic, salt, pepper, chopped coriander, lime juice and zest with 1 tbsp of the oil. Cover with a clean cloth, leave to one side for 30 minutes.
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Heat another tbsp oil in a large skillet and cook the chicken for 8 -10 minutes until browned all over.
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In another skillet heat the remaining oil and gently cook the onion and chilli powder for 5 minutes the stir in the turmeric and cook for another minute.
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Stir in the cream and gently simmer for 5 minutes, then add the chicken and simmer for another 5 minutes.
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Add the lemon juice. Serve garnish with coriander, rice and warm naan bread or chapatis.
