Got this recipe from the Telegraph – no pictures but wanted to record it as a favorite!
- 2-4 chicken breasts
- 20g fresh root ginger, peeled and chopped into small chunks
- 3 cloves of garlic, peeled
- ¼ tsp ground turmeric
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- ¼ tsp cayenne pepper
- 3 tbsp olive oil
- 1 fresh green chilli, stalk removed, then finely chopped (deseed if you prefer it less hot)
- The juice of 1½ lemons
- 1 small bunch of fresh coriander, leaves picked from their stems, washed, dried and finely chopped
Put the ginger in the food processor with two to three tablespoons of water and blend to a paste.
Put the garlic, turmeric, coriander, cumin and cayenne pepper in a pestle and mortar and pound together.
Season the chicken pieces well all over with salt and pepper. Heat a drizzle of the olive oil in a shallow, heavy-based pan, add the chicken pieces and brown them on all sides. Using a slotted spoon, transfer the chicken to a bowl.
Put the garlic and spice mixture into the still-hot pan (you may need to add a little more oil) and stir to release their flavours. Add the ginger and chopped chilli and stir-fry for a minute or so.
Add the chicken pieces and any juices that have been released, then add eight tablespoons of water and the lemon juice. Stir, then turn up the heat and bring to a boil, cover with a tight-fitting lid and turn the heat right down to a gentle simmer.
Cook for 15 minutes until the chicken is tender and cooked through. Remove the lid and scatter the chopped coriander over the top. Serve with spiced basmati rice.