Five-spice chicken with ginger and garlic
‘Panch phoron’ is an Indian five-spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken curry recipe.
By Romy Gill
Ingredients
- 2 heads of garlic, cloves peeled
- 100²µ/3½´Ç³ú ginger, peeled
- 3 tsp rapeseed oil
- 3 tsp panch phoran (fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
- 1 tsp ground turmeric
- 2 tsp red kashmiri chilli paste
- 1 tsp tomato purée
- salt, to taste
- 500g/1lb 2oz boneless chicken, cut into pieces
- plain boiled rice or chapati, to serve
Method
Make a paste from the garlic and ginger in a food blender.
Heat the oil in a non-stick pan and add the spice mix.
Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste.
Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.
Serve with plain boiled rice or chapatti.
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