Five-spice Chicken With Ginger And Garlic
Get ready to tantalize your taste buds with this aromatic and flavorful Bengali Chicken Curry recipe. Bursting with the rich flavors of ginger, garlic, and a unique blend of spices, this dish is sure to become a family favorite. The tender boneless chicken is cooked to perfection in a mouthwatering gravy that pairs perfectly with a side of plain boiled rice. Prepare to be transported to the vibrant streets of Bengal with every delicious bite.
— Constant Cookbook
Ingredients
- 2 heads of garlic
- 100g/3½oz ginger
- 3 tsp rapeseed oil
- 3 tsp five-spice mixture (panch phoron: fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
- 1 tsp ground turmeric
- 2 tsp red kashmiri chilli paste
- 1 tsp tomato purée
- , to taste salt
- 500g/1lb 2oz boneless chicken
- plain boiled rice
Instructions
- Make a paste from the garlic and ginger in a food blender.
- Heat the oil in a non-stick pan and add the spice mix.
- Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste.
- Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.
- Serve with plain boiled rice or chapatti.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 3-4
Comments
No comments found.