For the chicken:
For the sauce:
You will need a pestle and mortar, non-metallic bowl for marinating and a frying pan. For the sauce you will need a Nutribullet or good blender.
Prep time: 10 minutes plus 30 minutes minimum marinating
Cooking time: 10 minutes
Total time: 20 minutes plus marinating time
Place the cumin, coriander and fennel seeds in a pestle and mortar and grind to a powder.
Move the ground spices to a non-metallic bowl which is large enough for the chicken to marinade in.
Add the sliced shallots, medium chilli, garlic, ginger, chopped coriander, turmeric, cardamom, rapeseed oil and lemon and stir.
Add the chopped chicken and stir again.
Cover and place in the fridge. Leave to marinade for 30 minutes – 4 hours or overnight.
30 minutes before cooking, remove the chicken from the fridge.
Heat the oil in a large pan over a high heat. Add the marinaded chicken and turn down to a medium to low heat.
Cook the chicken for 10 minutes, stirring from time to time. Check it is cooked by cutting a thick piece in half ensuring that the meat is hot and white inside (not flesh coloured.)
To make the sauce, place the ingredients together in a nutribullet or blender and blitz until smooth.
Place in a small sauce pan and heat over a medium heat until gently simmering. Cook for 10 minutes, stirring from time to time to stop the bottom from catching.
Serve with basmati rice or brown rice noodles and greens. This is heavenly served with the sauce, and I like to keep leftover sauce for another night where I simply sautƩ off more vegetables and add more sauce!
DOWNLOAD OR PRINT RECIPE HERE.
You can serve these on skewers as a canape or kids food as I have done in the photo. Simply cook as above and once cooked, feed the chicken on to the skewers or toothpicks, or simply serve heaped on top of rice or noodles.”
No Comments