Succulent chicken with a spicy sauce from Romy Gill.
Ingredients
- For the chicken:
- ½ tsp salt
- ½ tsp turmeric
- ½ tsp chilli flakes or powder
- ½ tsp ground cumin
- Juice of ½ lemon
- 4 boneless skinless chicken thighs
- 2 tsp oil
- For the sauce:
- 5 tsp sunflower oil
- 1 tsp cumin seeds
- 10 g ginger peeled and grated
- 175 g leeks washed and finely chopped
- 2-3 green chillies bird’s eye or similar heat, finely chopped
- 2 tsp ground coriander
- 1 tsp turmeric
- ½ tsp salt
- Juice of ½ lemon
- 100 ml single cream
- 150 ml hot water
- 2 tsp chopped fresh coriander
- For the cumin and onion rice:
- 4 tsp sunflower oil
- 1 tsp Toasted cumin seeds
- 1 large white or red onion finely chopped (approx 275g)
- 270 g basmati rice rinsed well and drained
- 1 tsp salt
- 550 ml hot water
- 270 g basmati rice rinsed well and drained
- 1 tsp salt
- 550 ml hot water
Servings:
Instructions
- Mix all the ingredients for the chicken together, except the meat and oil, in a bowl. Add the chicken and turn it over to coat well. Leave for as long as you like.
- Heat a griddle pan or frying pan, add the oil and cook the marinated chicken over a medium heat until it is cooked evenly – about 10 minutes.
- Meanwhile, make the sauce. Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the grated ginger and cook for 30 seconds, then add the chopped leeks and green chillies and cook for three to four minutes.
- Add the ground coriander, turmeric, salt and lemon juice. Cook for another minute before adding the single cream and water. Cook the sauce for two minutes and then remove from heat. Keep an eye on your chicken all the while. Using a hand blender or food processor, blend the sauce until smooth and then pour it back into its pan over a low heat.
- For the rice, heat the oil in a deep pan over a medium heat. Add the cumin seeds and once they start to pop, add the onion and cook for three to four minutes.
- Add the drained rice to the pan along with the salt and hot water, stir well and bring it to the boil. Lower the heat and cover the pan with a lid. After five to six minutes, when all the water is absorbed, remove the pan from the heat. Cover the pan with a tea towel and put the lid back on. Leave it to rest for five minutes before serving.
- Once the chicken is cooked, cut the thighs in half and add them to the sauce. Cook for five to six minutes, adding the chopped coriander at the end.
- Rest for 15 minutes before serving with cumin and onion rice.
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