Shredded ginger chicken

Shredded ginger chicken

By
From
Anjum's Quick & Easy Indian
Serves
3–4
Photographer
Lisa Linder

This is a typical midweek meal, easy but very tasty. It uses chicken without the bones in, so it is quicker to cook, but, if you have the time, buy chicken on the bone for added flavour and depth and cook it for about 25 minutes. Serve with Indian breads and raita on the side.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
1 largish onion, finely chopped
30g root ginger, half julienned and half grated, (peeled weight)
4 fat garlic cloves, grated
2 ripe tomatoes, quartered
4 tablespoons plain yogurt
freshly ground black pepper
3/4-1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chilli powder, or to taste
6 large skinless boneless chicken thighs, cut into large cubes
150ml chicken stock or water
1-2 teaspoons red wine vinegar, or to taste (optional)
handful coriander leaves, chopped
salt

Method

  1. Heat the oil in a large saucepan. Add the onion and stir-fry for four or five minutes. Add the julienned ginger and continue cooking until it starts to colour. Add the grated ginger and garlic with a small splash of water and cook for a minute, or until the garlic smells cooked.
  2. Meanwhile, blend together the tomatoes, yogurt, seasoning and ground spices until smooth (I use a hand-held blender). Add to the pan and bring to a boil, then reduce the heat and simmer until it has completely reduced and thickened, stirring often. Brown this paste for a further few minutes. It should taste harmonious.
  3. Add the chicken, stock and vinegar. Bring to a boil and simmer, uncovered, until the chicken is cooked and most of the liquid has evaporated, five or six minutes, stirring occasionally. Check the chicken is cooked all the way through: pierce a large piece to its centre, the juices should run clear. If there is any trace of pink, cook for a couple of minutes more, then test again. Stir in the coriander, taste, adjust the seasoning and serve. It should not be a very watery curry, but you should have enough lovely juices to mop up with your bread.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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