|
Ingredients |
4 skinless, boneless chicken breast halves, cubed
1 inch piece root ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp chili powder
Salt and ground black pepper
2 tbsp chopped fresh cilantro
Juice of 1 lime
2 tbsp vegetable oil
1 onion, finely chopped
1 red chili, seeded and finely chopped
1 tsp ground turmeric
1 1/8 cups heavy cream
Juice of 1/2 lemon
Rice
Handful of fresh cilantro leaves, to garnish
|
|
|
Method: 1.
Place the chicken breasts in a large bowl and mix with the ginger, garlic,
chili, salt, pepper, cilantro, lime juice, and 1 tbsp of the oil. Set
aside for 2 hours. |
|
|
|
|
|
2. Preheat the broiler to high. Thread the chicken on
to skewers and cook under the broiler for 12 minutes or so, turning
frequently until well browned.
Meanwhile, heat the remaining oil in a large pan and cook the onion and
chili for 5-8 minutes until dark golden. Add the turmeric and cook for 30
seconds. Stir in the cream and cook gently for a couple of minutes.
3. Slide the chicken off the skewers and stir into
the creamy sauce. Simmer for 5 minutes or so until the chicken is cooked
through.
4. Check the seasoning, adding some lemon juice to
taste, and serve with rice. Garnish with the cilantro. |
|
|
|
|
|
