Pakistani Ginger Chicken
The Spice Spoon recipe - Persian/Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp corn oil ((or any other neutral oil))
- 1 very small onion, (chopped fine)
- 2+2 in knob of ginger; (2 inches cut into small cubes + 2 inches julienned)
- 4 vine-ripened tomatoes, (blanched, skins removed and finely chopped)
- Pinch turmeric ((haldi))
- 1 tsp coriander powder ((sukha dhania powder))
- 1 tsp salt
- 1/2 tsp red chilli pepper
- 2 lb boneless chicken, cut into 2 inch long strips,
- handful fresh coriander / cilantro leaves and stalks,
Instructions
- 1
Place large pan on stove on medium-high heat. Add oil.
- 2
Add onions and sauté till a golden-nutty brown, this will take 5-7 minutes. Don’t worry if the onions become a golden-dark brown, this will only add to the flavour of the sauce.
- 3
Add the cubed ginger and continue to sauté for 1 minute till fragrant, (the ginger should not caramelise).
- 4
Add chopped tomatoes, turmeric, coriander powder, salt and chilli powder and keep stirring till the tomato sauce reduces and becomes thick. This will take approximately 10 minutes.
- 5
Add the chicken and stir-fry for 10-15 minutes with a handful of water- (approximately ¼ cup). You should begin to see some of the oil leak onto the surface of the tomato sauce.
- 6
Add the rest of the julienned ginger and remove from heat immediately. (Keep some of the ginger for garnishing.)
- 7
Garnish with lots of fragrant, fresh coriander/cilantro sprinkled on top like confetti and some fresh julienned ginger.
- 8
Serve alongside chapati or naan. You could also have this with Pakistani Basmati rice, though we tend to have rice with sauce-based dishes like lentils or curries. Chapati and naan is for the more ‘drier’ dishes such as this one.