Tuesday, 10 April 2012

Garlic Chilli chicken


 We love spicy food in our house, so when I saw this recipe on the BBC Good Food website I knew it would be well received. Ideally, I would have like to have used chicken thighs, as called for in the original recipe, but strangely they are hard to come by in the supermarket at the moment. Instead I used boneless chicken breasts which were a good substitute if you are trying to cut out unnecessary fat. I also tinkered around with the spices, purely because we like things hot, adjust spices to suit your own palate.

Ingredients serves 6 (adapted from A BBC Good Food recipe)
 6 chicken breasts cut into cubes
1 large onion very finely chopped
3 green chillies finely chopped
4 garlic cloves crushed
1" piece fresh ginger, peeled and grated
2 tablespoons coconut oil
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon curry powder
6 large tomatoes cut into chunks
400g fresh baby spinach leaves



Melt the coconut oil in a heavy bottomed pan over medium heat, add the chopped onion, green chillies, crushed garlic cloves and grated ginger and stir for about 5 minutes until softened. Add the cumin, turmeric, chili powder and curry powder and stir for another minute or so until it is all combined.

Add the chicken pieces and mix well with the spicy mixture in the pan so it is well coated with the onion and spice mix. Cook for 10 minutes until the chicken is no longer pink.

Add the chopped tomatoes with 1/2 cup of water, cover the pan with a lid and simmer for 20 minutes.

 Finally, add the spinach to the chicken and cook for a further 10 minutes. Taste and add a little more spice or a little salt according to taste.

 Serve with cauliflower rice  However, instead of adding peppers to the rice I gently fried 5 crushed cardamon seeds to infuse in a little oil, removed the seeds and then gently tossed the cauliflower rice in the oil to give it a light Indian flavour,

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