Spicy turmeric chicken

I love recipe books, and have a relatively large collection. One I’ve owned for a while, but have cooked little from is Leon’s Naturally Fast Food. It’s a beautiful thing, lovely design (although will it seem very dated when I look back at it in 10 years time?) and some great recipes for making fast, fresh food.

This morning before I left for work I had a quick flick through the recipes and decided to make their South Indian Pepper Chicken. It’s a beautifully simple recipe, and pretty low fat, so it’s my kinda healthy too.

South Indian Pepper Chicken

• A drizzle of olive oil (use the stuff from the spray bottle if you care, otherwise use about a teaspoonful)
• About 500g skinless, boneless chicken thighs, diced
• Maldon sea salt
• freshly ground black pepper
• 4 garlic cloves chopped
• about 1″ root ginger, chopped fine
• 1 large onion, cut in half, then sliced finely to give thin crescent shapes
• a heaped tsp turmeric
• 2 tomatoes, roughly diced

1. Heat the oil in large frying pan, add the chicken pieces, then sprinkle on a good pinch of sea salt and LOTS of black pepper. Stir it about then add some more black pepper
2. Cook for a few minutes, till the chicken browns. Then tip it out of the pan into a bowl and set aside
3. Add the garlic, onion, ginger and turmeric to the pan and cook for a couple of minutes
4. Add the tomatoes and a good glug of water and stir together
5. Add the chicken back into the pan and cook with a lid on for about 10 minutes, or until the chicken is cooked. Take the lid off and reduce the sauce down a little if it’s all too wet still.

Tags: books, chicken, dinner, Garlic, ginger, Low-carbohydrate diet, Meat, quick supper, recipe