Stranger Foods

Coconut & ginger chicken

Serves 4 | Prep 10 mins | Cook 10 mins

This is a south indian take on a stir-fry with just a tiny bit of sauce to coat the chicken. it’s perfect with dal and rice – they’re best mates. i like this dish very hot, and usually with double the amount of chilli powder. make it with the normal amount to begin with and see what you think – you can always add more at the end, but taking it out would be a real task.

Source: Fire and Spice

Ingredients

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Imperial

x0.5

500 g boneless, skinless chicken breasts, cut into 2 cm cubes
2 teaspoon garam masala
1 teaspoon chilli powder
1 teaspoon sea salt
2 tablespoon vegetable oil
large pinch dried curry leaves, plus extra to serve
1 red onion, finely chopped
2½ cm root ginger, peeled and finely chopped
1 tablespoon white wine vinegar
200 ml coconut milk
steamed rice or dal, to serve

Instructions

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Put the chicken, garam masala, chilli powder and salt in a large bowl and mix until all of the chicken is well coated. Cover and set aside for , or overnight in the refrigerator if time allows.
Heat a wok over a medium heat and add the oil. When the oil is hot, add the curry leaves, onion and ginger to the wok and stir-fry for until the onion is just turning golden. Turn the heat up to high, add the chicken and stir-fry for another , or until the chicken is starting to turn golden brown.
Pour in the white wine vinegar and coconut milk and cook for , or until the sauce has reduced to coat the chicken in a thin layer and the chicken is cooked through and tender.
Finally, rub extra dried curry leaves between your hands so that they break up and scatter over the chicken. Mix well and serve immediately with rice or dal.

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