Tuesday, May 06, 2008

asha treacy's chicken with peppercorns and shredded ginger

Something Indian this week, coutesy of Asha Treacy, Human Resources Advisor for Bucks New University. She blogs about everything and anything at ashatreacy.com

‘I think this is a great idea, I love cooking so happy to contribute a recipe..

Chicken with Peppercorns and Shredded Ginger

I wasn't sure when I looked at this recipe, thought it may be too much garlic or ginger, but I cooked it for a couple of friends and it went down a treat. It also takes you away from the very traditional curries which is what I was looking for and it's very easy. The secret to a good curry is onions and garlic which really bring out the flavour. If you're not sure about the chillies you can normally tell how spicy they are by their smell, so the stronger the smell the hotter..and don't forget to tailor the ingredients to suit you..not everyone like it's so hot..

You will need...

Serves 6..

1kg chicken joints, skinned
3 tbsp vegetable oil
2 small onions, finely chopped
1-2 green chillies
15g fresh ginger, sliced into thin shreds
1 tbsp of coriander powder
1-2 tbsp salt
200ml water
1 tbsp black peppercorn coarsely ground
1/2 tsp garam masala
2 tsp lemon juice
2 handfuls of chopped fresh coriander leaves and stalks


10 large cloves, finely chopped
10g fresh ginger, finely chopped
1 tsb garam masala
1 chicken stock cube, dissolved in 1/4 pint of hot water

To marinade the chicken, make the paste with the garlic, ginger, garam masala and chicken stock cube. Pour into a large casserole dish, add the chicken, stir to coat well and marinate in the fridge for at least 1 hour or as long as possible. I leave mine to marinate all night. Return to room temperature before cooking.

Heat the oil in a non stick saucepan. Add the onions (I use about 3) and cook until they are soft and starting to brown. Add the green chillies (I add about 12-14 fairly spiced chillies). If you are not sure it's best to add less and then increase as you go on. Add the ginger, coriander powder and salt and cook for another minute or so.

Add the chicken with the marinade and sear on all sides for about 3-4 minutes. Add the water and black pepper and bring to a boil. Then lower the heat, cover and simmer for 20-30 minutes until the chicken is tender. Sir the pan occasionally, adding splashes of water if necessary.

Increase the heat and stir the chicken for at least 3-4 minutes to reduce the gravy to just a few tablespoons. I prefer to have a bit more gravy than this. Stir in the garam masala, lemon juice and fresh coriander just before serving. Goes lovely with some naan bread, or rice and a bit of salad on the side...and not forgetting the glass of red.. =)

All the best

Asha xx '

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