BeebRecipes.co.uk- Archive of BBC Food Recipes

Five-spice chicken with ginger and garlic

Prep time less than 30 mins
Cook time less than 30 mins
Serves 3-4
‘Panch phoron’ is an Indian five-spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken curry recipe.

Method


  1. Make a paste from the garlic and ginger in a food blender.

  2. Heat the oil in a non-stick pan and add the spices mix.

  3. Add the ginger and garlic paste to the pan.

  4. Cook on a high heat for 5-6 minutes, or until it turns light brown.

  5. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste.

  6. Add the boneless chicken and mix well.

  7. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.

  8. Serve with plain boiled rice or chapatti.

Ingredients

  • 2 heads of garlic, cloves peeled
  • 100g/3½oz ginger, peeled
  • 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
  • salt, to taste
  • 500g/1lb 2oz boneless chicken, cut into pieces
  • plain boiled rice or chapatti, to serve

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