Wednesday, 10 October 2012

Ginger Yogurt Chicken


This is a bold and slightly spicy chicken based on a recipe I saw Gordon Ramsay prepare on my new favorite cooking show called Gordon Ramsay's Ultimate Cookery Course on BBC. It is truly a brilliant fast paced show jammed full of wonderful tips and recipes for preparing quick and slow meals. His recipe is called Chili Chicken with Ginger and Coriander. I have modified it to create my own version and isn't that what cooking is all about?

You will need:

Marinade

  • 6 chicken thighs-cleaned and chopped into chunks
  • 2 tbsp olive oil
  • 2 cloves garlic- chopped
  • 1 inch piece of fresh ginger grated
  • 1 fresh red chili or chopped dry red chili
  • zest and juice of 1/2 lemon
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 tsp Chinese five spice powder
  • salt and pepper
  • 1/2 cup plain yogurt

  • 1/2 onion sliced
  • 2 cloves garlic chopped
  • 1/2 inch fresh ginger chopped fine
  • 1/2 cup water
  • fresh cilantro
  • 3-4 tbsp honey
  • fresh lime wedges

Step 1: wash and dry chicken. Remove any fat. Chop each thigh into 8-10 pieces.



Step 2: in a bowl add chicken, olive oil, chopped garlic, grated ginger (it may seem like a lot of ginger but, it can handle it) chopped chili (I used a whole dry chili) zest and juice of  1/2 lemon. Add the spices and yogurt. Don't forget the salt and pepper. Let marinate for 2- 4 hours covered in fridge.


Step 3: in a few tbsp of olive oil fry the chicken. Once most of the moisture has evaporated and the chicken is starting to fry in the oil add the sliced onions, ginger and garlic. Fry until meat and onions start to brown.


Step 4: add the water and let it simmer on low for 20 minutes or until the water evaporates and the chicken starts to fry again. Add honey and let carmelize for a few more minutes, scraping any bits up from the pan.


Serve over rice or noodles with fresh cilantro and a generous squeze of fresh lime. Do not omit the lime it really finishes it beautifully!! 


I have served mine with a butternut squash that I have cubed and fried like potatoes.

It is spicy, full of bold flavours and finished with the sweet of the honey and the fresh lime and cilantro......just delicious!!







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