Easy Indian Turmeric Chicken
For The Sauce
4 Medium sized cooking onions
50ml Vegetable or sunflower oil
5 Cloves of garlic
1 Inch piece of ginger or 2 Tablespoons of powder
1 Red bell pepper
Water to cover approximately 2 Pints
1 Tablespoon butter
1 Table spoon turmeric
2 Teaspoons cumin powder
2 Teaspoons coriander powder
For The Chicken
6 Chicken Breasts or 8 Chicken Thighs
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon black pepper
1 teaspoon ground cloves
2 table spoons ground turmeric
1 teaspoon ground star aniseed
1 teaspoon green cardamom powder
1 Teaspoon dried Chilli Flakes (You can leave this out if your not into chilli)
The ingredients look daunting i know but its still very quick to make and the sauce can be used for other Indian curries as a base sauce or gravy as its also called.
You will find your own way with this dish for example the water content can be altered, you can also substitute the chicken for other meats or vegetables, its also very good on the waist line as theres not much fat added, you can substitute the butter for olive oil or even dry fry but just be careful not to burn the meat. I have noticed in the Indian supermarkets you can buy jars of ginger and garlic puree i have used them with out any problems and this makes the cooking process even faster but stick with fresh where you can. over the coming months i will post other dishes i have made for you to have a go at, but above all enjoy yourself.
My tip on buying spices
Find an Indian grocery store rather than your large supermarket you will get 5 times as much for the same price, store them in air tight containers and they will last for months, the same goes for rice, I buy large sacks of rice up to 20 kgs, this works out very cheap in the long run. A quick note.. remember the health benefits of turmeric ! check out this site.
Slice the onions, Bell Pepper, Ginger, Garlic
Put the Onions and pepper into a large saucepan with the rest of the oil and slowly on a medium heat cook them, move them around with a wooden spoon and don’t burn them.
Once cooked you can add the rest of the ingredients including your garlic and ginger puree, apart from the water, mix round with your spoon to release the flavour from the spices now add the water.
Bring this to a simmer only and cook for approximately 15 minutes
Slice the chicken you can leave sliced or cube them its up to you.
Add the butter to a frying pan and cook the chicken (you can use cooked chicken if you want, i sometimes buy cooked frozen chicken breasts, this speeds everything up)
One the chicken is cooked add the rest of the ingredients turn the heat down to low, you will find the ingredients will stick to the chicken and will be very dry thats what your after.
Now go back to the sauce, you may find the sauce is a bit on the thin side so mix up some corn flour 3 table spoons with a little water add to the sauce a bit at a time until you get the thickness you like (i do like my sauce quite thick)
You can now add your cooked chicken to the sauce gently stir and leave on a low heat for 10 minutes. and your done
You can serve this with rice, i tend to use basmati but any will do.