Five-spice chicken with ginger and garlic
‘Panch phoron’ is an Indian five-spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken curry recipe.
Ingredients
- Rapeseed oil15 ml
Instructions
5 steps- 1
Make a paste from the garlic and ginger in a food blender.
- 2
Heat the oil in a non-stick pan and add the spice mix.
- 3
Add the ginger and garlic paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown. Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste.
- 4
Add the boneless chicken and mix well. Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.
- 5
Serve with plain boiled rice or chapatti.
Nutrition
1 serving ≈ 283 g
Nutrition values are estimates. - means data is unavailable.
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