A 30-minute Indian Version of Ginger Chicken!

Ingredients

• 1 kg bonelessskinless chicken
• 2- inch gingerpeeled and finely chopped
• 4 garlic clovesfinely chopped
• 1 tsp mild chilli powder
• ½f cup fresh corianderfinely chopped
• 1 Lemonjuice
• 2 tbsp oil
• 2 Medium onionsfinely chopped
• 1 tsp turmeric
• 400 ml coconut milk
• 1 red chillide-seeded and sliced
• 1 chicken stock cube

Let’s cook

1. In a bowl, add chicken pieces, ginger, garlic, chilli powder, half the coriander, lemon juice and a tablespoon of oil. Mix well, cover the bowl and refrigerate for at least 1-2 hours. If possible, marinate the chicken either in the morning of the same day or overnight.

2. In a wok or deep bottomed pan, heat oil and add onions. Stir-fry them for about 8 minutes until soft and translucent. Add in the turmeric and cook for another 1 minute while continuously stirring.

3. Pour the marinated chicken along with the marinade and cook on high flame. Once the chicken changes colour, add the coconut milk, red chilli and chicken stock. Stir well, cover and simmer for about 20 minutes until the chicken is tender.

4. Add the remaining coriander and serve hot with pulao or naan.