麻豆约拍

Ingredients (serves 4):

• 2 inches of ginger
• 10 cloves garlic
• 650g chicken breasts, cut into 1 inch pieces
• 2 tsp garam masala
• 1 tsp mild chilli powder or paprika
• ¾ tsp turmeric
• The juice of a lime
• 2 tbsp neutral oil
• 1 onion, finely sliced
• A pinch of dried curry leaves (optional)
• 400ml tin coconut milk
• A handful of finely chopped coriander leaves
• Salt and pepper

METHOD:

1. To make your ginger-garlic paste, blitz all the ginger and garlic together in a spice grinder with a tiny splash of water or using a microplane zester.
2. Now it's time to marinate. Put the chicken into a mixing bowl. Add half the ginger-garlic paste, 1 tsp of the garam masala, ½ tsp chilli powder, ½ tsp turmeric, the juice of ½ a lime and plenty of salt. Mix well. Cover and leave to marinade for 30 minutes or overnight in the fridge. (Top tip, chicken can be swapped for salmon, but only marinate the salmon for 10 minutes to avoid the fish going mushy)
3. Heat the oil in a non-stick pan or wok over a high heat. Add the onion and stir-fry for 4-5 minutes until a little golden.
4. Reduce the heat to medium and add the remaining ginger-garlic paste and a big pinch of curry leaves if using. Add the remaining 1 tsp garam masala, ½ tsp chilli powder and ¼ tsp turmeric and a big pinch of salt and a few twists of pepper. Mix well. Add 400ml of coconut milk and stir together. Bring it to the boil and cook, stirring occasionally, for 10 minutes to thicken and cook out the spices. (Don't forget, curry leaves can be swapped for 2 tbsp mustard seeds to add that curry flavour)
5. Put the chicken and all the marinade into the sauce. Bring it to the boil and cook, stirring occasionally, for 12-15 minutes until the chicken is cooked through and tender. Add the coriander and remaining lime juice. Mix well and serve immediately. (Top tip, don't forget the lime! The lime will help make the flavours pop)