SPICED CHICKEN WITH RED PEP­PER AND AL­MONDS

Sunday Independent (Ireland) - Life - - RECIPES -

Serves 4-6.

For the paste, you will need:

1 medium onion, roughly chopped 2 tea­spoons fresh ginger, chopped 2 gar­lic cloves, peeled 1 red pep­per, seeds re­moved 2 medium-sized ripe toma­toes 75g (3oz) blanched, peeled al­monds, see my Tip, be­low 1 tea­spoon red chilli, de­seeded and finely chopped

½ tea­spoon ground car­damom Good pinch of salt 1 tea­spoon sugar

For the chicken, you will need:

Cook­ing oil 600g (1lb 5oz) bone­less chicken thighs or breasts 1 ta­ble­spoon lemon juice 2 ta­ble­spoons co­rian­der, chopped Rice, to serve Place all the in­gre­di­ents for the paste in a food pro­ces­sor and whizz them to­gether for a good few min­utes to make a rough paste. At this stage the paste can be kept in the fridge for 3-4 days.

To cook the chicken, place a large fry­ing pan on a medium heat and add three ta­ble­spoons of oil. When the oil is hot, add the paste and cook, stir­ring oc­ca­sion­ally, for about 7-10 min­utes un­til the paste has slightly thick­ened.

Add the bone­less chicken thighs or breasts, which­ever you are us­ing, and the lemon juice. Cover and cook, stir­ring oc­ca­sion­ally, for a fur­ther 10-12 min­utes un­til the chicken has cooked through.

Stir in the chopped co­rian­der, and if re­quired, cor­rect the sea­son­ing and add more lemon juice. Serve hot with rice.

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