Pakistani Ginger Chicken
Yield: 3
Ingredients
- 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, (or you may cube them if you so like). I use chicken breast, but you can use thigh meat, too
- handful fresh coriander / cilantro leaves and stalks, chopped like confetti. The stalks of coriander are as fragrant and sweet as the leaves; use both
Instructions
- Place large pan on stove on medium-high heat. Add oil.
- 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.
- Add the cubed ginger and continue to sauté for 1 minute till fragrant, (the ginger should not caramelise).
- 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.
- 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.
- Add the rest of the julienned ginger and remove from heat immediately. (Keep some of the ginger for garnishing.)
- Garnish with lots of fragrant, fresh coriander/cilantro sprinkled on top like confetti and some fresh julienned ginger.
- 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.