Karhai ginger chicken
This richly flavoured dish is simple and quick to make, with bursts of raw ginger for a fresh finish, served with Daal and rice
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
2 tbsp vegetable oil
1 tsp cumin seeds
1 tsp garlic purée
1 tsp ginger, gratedÂ
200g chicken breast cut into 5cm chunks
2 large tomatoes, finely chopped
1 tbsp tomato purée
2 tbsp plain yoghurt
½ tsp red chilli powder
½ tsp freshly ground black pepper
ÂĽ tsp ground turmeric
salt, to taste
1 tbsp unsalted butter
For the garnish:
5cm piece ginger, peeled and cut into julienne
handful of coriander (cilantro) leaves, chopped
2 green chillies, finely chopped
10 mint leaves, chopped
Method
Heat the oil in wok-style pan over a medium heat. When hot, add the cumin and allow to splutter for 30 seconds.
Add the garlic purée and grated ginger and fry for a further 30 seconds, or until the raw smell of garlic disappears.
Add the chicken to the pan and fry until it is sealed all over.
Add the tomatoes and cook for 5–7 minutes until softened, then add the tomato purée and the yoghurt and cook for 8–10 minutes, or until the oil starts to separate.
Add the red chilli powder, black pepper, turmeric and salt and cook for a further 5–7 minutes until the chicken is done.
Add the butter before turning off the heat and letting the butter melt.
Before serving, add the julienned ginger, coriander, green chillies and mint, and stir through.
This recipe is from Sumayya Usmani
