A dish from ” 30 Minute Mowgli” by Nisha Katona.
Ingredients
- 2 thumb-sized pieces fresh root ginger peeled
- 5 tbsp vegetable oil
- 2 onions peeled and finely chopped
- 2 cloves garlic peeled and crushed
- 600 g skinless, boneless chicken breasts , chopped into 2 cm/¾ in cubes
- 2 tbsp garam masala
- 1 heaped tsp ground coriander
- 1 tsp ground turmeric
- ¼ tsp Chilli powder
- 100 g creamed coconut
- 400 ml coconut milk
- 2 green chillies finely sliced
- 1 tsp salt
- 1 tsp brown sugar
- 10 chunks canned pineapple cut into 1–2 cm/½–¾pieces
- 100 g roasted salted cashew nuts
- small handful fresh coriander finely chopped, to garnish
- 1 red chilli finely sliced, to garnish
- cooked rice or flatbreads, to serve
Servings:
Instructions
- Finely mince one of the pieces of ginger and slice the other into fine matchsticks. Set aside.
- Heat the oil in a large pan over a medium heat. Add the onions, garlic and minced ginger and fry, stirring continuously, for 8 minutes, until golden brown.
- Add the chicken to the pan and stir to combine with the onions, then add the garam masala, ground coriander, ground turmeric and chilli powder. Cook, stirring occasionally, for 5 minutes, to seal the chicken and coat it in the spices.
- Add the creamed coconut, coconut milk, ginger matchsticks, sliced chillies, salt, sugar, pineapple and cashews to the pan and stir to combine, adding a little of the juice from the canned pineapple if the mixture is too dry.
- Leave to cook, stirring occasionally, for 5–10 minutes, until the chicken is cooked through. Scatter with chopped coriander/cilantro and sliced red chilli, then serve hot with rice or wraps alongside.
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