Indian Ginger Chicken

Indian Ginger Chicken

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 5, 2017.
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with brown pickled pilau rice

Ingredients

BROWN PICKLED PILAU RICE

  • 150g brown rice
  • 1 cup water
  • 1 teaspoon rice spice mix
  • ½ telegraph cucumber, diced 1cm
  • 1 tomato, diced 1cm
  • 1½ teaspoons vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon runny honey
  • 100g baby spinach leaves, roughly chopped
  • 1 teaspoon oil

INDIAN GINGER CHICKEN

  • 550g diced chicken breasts
  • 1½ tablespoons chicken spice mix
  • Zest and juice of 1 lemon
  • 1 teaspoon oil, for cooking (or use spray oil)

CURRY

  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 brown onion, diced 1-2cm
  • ½ teaspoon salt
  • ½ head cauliflower, stalk and florets diced 1-2cm
  • 1 clove garlic, minced
  • 1 tablespoon finely grated ginger
  • 1 carrot, grated
  • Pinch of chilli flakes/powder or cayenne powder (optional)
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • ½ teaspoon runny honey

TO SERVE

  • 150g natural yoghurt
  • 2-3 tablespoons coriander leaves and stalks, roughly chopped

Steps

  1. Combine rice, water, rice spice mix and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Once cooked, remove lid and allow to cool for about a minute.
  2. Pat chicken dry, cut any pieces larger than 3cm in half and place in a bowl with chicken spice mix and lemon zest and juice. Mix to combine and season. Set aside to marinate.
  3. For the curry, heat oil in a large fry-pan on medium heat. Cook onion and salt for about 2 minutes, stirring regularly. Add cauliflower, garlic, ginger, carrot and chilli (if using) and cook for 4-5 minutes, stirring, until softened. Remove from pan and set aside in a bowl. Keep pan on heat.
  4. Add measure of oil and chicken to pan and cook, stirring regularly, for 4–5 minutes, or until golden brown and nearly cooked through.
  5. Add cooked vegetable mixture and all remaining curry ingredients to pan with chicken. Stir to combine. Bring to a simmer then reduce heat to low-medium and simmer, stirring occasionally, for about 5 minutes, or until chicken is cooked through and sauce has thickened slightly. Season to taste.
  6. When rice is cooked, fluff up with a fork and stir through all remaining pilau rice ingredients. Mix well and season to taste.
  7. divide brown pickled pilau rice between bowls and spoon over Indian ginger chicken. Top with yoghurt and coriander.

Nutritional Information

Energy 1677 kj
401 kcal
Protein 39.6g
Carbohydrate 39.8g
Fat 8.4g