Five-spice chicken with ginger and garlic
An average of 4.5 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 3-4
‘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.
Ingredients
- garlic: 2 heads of garlic, cloves peeled
- ginger: 100²µ/3½´Ç³ú ginger, peeled
- rapeseed oil: 3 tsp rapeseed oil
- 3 tsp panch phoran (fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
- turmeric: 1 tsp ground turmeric
- chilli paste: 2 tsp red kashmiri chilli paste
- tomato purée: 1 tsp tomato purée
- salt: salt, to taste
- chicken: 500g/1lb 2oz boneless chicken, cut into pieces
- rice: 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.
