Saturday, May 16, 2009

Ginger Chili Chicken (Serves 2)

2 pieces of low fat chicken breasts cut into small cubes
1 large onion cut into small pieces
10 black peppercorns ground
1 large piece of ginger root (about 3 inches in length), half of it cut into fine 1/2 inch slices, and the other half crushed into a paste
4 cloves of garlic peeled and crushed once with knife
6 medium sized chillies chopped long after retaining seeds only from 4 of them
3 tbsp olive oil
Salt to taste
1 bunch of coriander leaves chopped fine

One of my favorite dishes, as I love ginger. In a medium sized bowl add the cut chicken breast pieces, a little bit of salt, crushed ginger paste, crushed garlic broken down, 1 tbsp of olive oil, ground black pepper and green chillies, and mix them all together. Let it stay for a couple of hours (again the longer you marinade it, the longer the time all the ingredients get to bind together, and the dish is tastier).

Pour 2 tbsp olive oil in a skillet or pan. Once the oil is hot, add the onions and the remaining cut ginger, and saute them on medium high heat. You don't want the onions to caramelize or get burnt either. Saute this until the onions turn golden brown and the ginger pieces get cooked.

At this point, add all the contents of the bowl along with all the chicken, and add salt to taste. Saute the whole mix on medium to high flame making sure nothing gets burnt. When the chicken is done fully, add chopped coriander to garnish and add great aroma to the dish.

Serve hot with rice, bread, or tortilla and an ice cold beer. This dish is somewhat dry and can also be a great o'dourve to go along with a good single malt whiskey :-)

Health Rating: High
Ingredient Substitute/s: Can also be prepared using tofu instead of chicken for vegetarians. I will add recipe for the veggie version in the near future.

No comments:

Post a Comment