|
Ingredients
|
Quantity
|
|
Skinless – boneless chicken breast cubed
|
4
|
|
Root ginger – finely chopped
|
1 “
|
|
Garlic cloves – finely chopped
|
2
|
|
Chilli powder
|
1 tsp
|
|
Salt and black pepper
|
|
|
Chopped fresh coriander
|
2 tbsp
|
|
Lime juice
|
1
|
|
Vegetable oil
|
2 tbsp
|
|
Onion – finely chopped
|
1
|
|
Red chilli – seeded and finely chopped
|
1
|
|
Turmeric
|
1tsp
|
|
Double cream (whipping cream)
|
10 ounces
|
|
Lemon juice
|
½
|
|
Coriander leaves – to garnish
|
1 handful
|
|
Pilau rice or table top naan
|
to serve
|
Method
Place the chicken in a large bowl and mix with the ginger, garlic,
chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil. Set
aside for 2 hours.
Pre-heat the grill to high. Thread the chicken on to skewers and
cook under the grill for 12 minutes or so, turning frequently until well
browned.
Meanwhile, heat the remaining oil in a large pan and cook the
onion and chilli 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.
Slide the chicken off the skewers and stir into the creamy sauce.
Simmer for 5 minutes or so until the chicken is cooked through. Check the
seasoning, adding some lemon juice to taste, and serve with rice or naan.
Garnish with the coriander.
