Delicious Indian Spiced Chicken, bursting with flavour! We served ours with a Goats Cheese and Quinoa Salad, but would also be great with rice and a dollop of plain yoghurt.
Place the onion, ginger, garlic and chilli in a food processor. Blitz for about 10 seconds.
Add the coriander powder, cumin, cinnamon, turmeric and garam masala. Mix well.
Heat a fry-pan over a medium heat. Add olive oil.
Transfer the onion and spice mixture into the fry pan and fry until soft and fragrant.
Add the chicken thigh cutlets and cook for a further 6 minutes turning over half way and coating with the onion and spice mixture.
Add the water, vegetable stock and bay leaves and give it a good stir.
Place a lid on the pan and cook for 30 minutes or until the chicken is cooked through. Remove the lid and cook for a further 5 minutes until the liquid thickens.
Place all quinoa salad ingredients into a bowl and mix well.
Spoon the quinoa first onto plates and top with the chicken. Spoon any extra sauce from the frypan over the top. Enjoy!
Ingredients
Directions
Place the onion, ginger, garlic and chilli in a food processor. Blitz for about 10 seconds.
Add the coriander powder, cumin, cinnamon, turmeric and garam masala. Mix well.
Heat a fry-pan over a medium heat. Add olive oil.
Transfer the onion and spice mixture into the fry pan and fry until soft and fragrant.
Add the chicken thigh cutlets and cook for a further 6 minutes turning over half way and coating with the onion and spice mixture.
Add the water, vegetable stock and bay leaves and give it a good stir.
Place a lid on the pan and cook for 30 minutes or until the chicken is cooked through. Remove the lid and cook for a further 5 minutes until the liquid thickens.
Place all quinoa salad ingredients into a bowl and mix well.
Spoon the quinoa first onto plates and top with the chicken. Spoon any extra sauce from the frypan over the top. Enjoy!
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