This chicken recipe from Pakistan is quick and easy to make, so long as you lay all of your ingredients out first.
See your street as it was 11 years ago! ...
- 125ml oil
- 1 tablespoon ginger, peeled and grated
- 1 tablespoons garlic, crushed
- 4 green chillies, finely chopped
- 3 medium tomatoes, chopped
- 1 teaspoon ground turmeric
- 800g chicken breast cut into 1½cm cubes
- 1 x 2½cm piece of fresh, ginger, peeled and cut into thin sticks
- 3 teaspoons garam masala
- 1 teaspoon salt
- 1 onion, sliced
- 1 green pepper, thinly sliced
- 4 tomatoes, quartered
- A large handful of coriander, chopped
- Heat the oil in a wok to a high temperature and add the grated ginger and garlic.
- Fry until golden brown, stirring constantly, and add the chillies, chopped tomatoes and the turmeric.
- When the oil has separated, add the chicken and stir-fry until the chicken is almost cooked.
- Add the ginger sticks, garam masala, salt and water and stir until you have a thick, rich stock.
- Add the onion, pepper and quartered tomatoes and stir fry very quickly on a high heat, until the vegetables are just softened.
- Stir in the coriander and serve.
- Lightly adapted from Vicky Bhogal's A Year of Cooking like Mummyji ISBN 074325970X
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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