Thursday, 5 May 2016

Indian Spiced Chicken


Last night was the first evening I've been back in my kitchen and able to cook what I liked for - well it feels like months!!! in fact it's only been a couple of weeks but that feels like a life time to me....... whilst away we stayed in an apartment for a few nights so I was able to do a bit of cooking but not with my own pots and pans or utensils - I know I sound precious but I like to cook with my favorite things and it just doesn't feel right when I don't - it's like putting on an itchy sweater - you just don't feel comfortable!

So to easy myself back into my comfort zone I decided to cook myself a spicy chicken dish with an Indian influence - it's not a recognized curry recipe just a load of spices that a fancied combining ground into a paste.

Recipe - enough for 2

4 skinless chicken thighs or 2 breasts
2 cloves garlic
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon coriander seeds
1 teaspoon chilli flakes
half teaspoon black peppercorns
pinch salt
zest and juice lime
1 tablespoons olive oil plus extra for cooking
2 tablespoons natural yogurt or coconut cream

Rice and maybe a little Parsley Salad to serve


Place all the spices - that's the garlic, ginger, coriander, turmeric, cumin, peppercorns, chilli, salt and lime zest - into a pestle and mortar and bash the hell out of it. You need to reduce it to a thick paste and to also make sure the seeds have all been crushed.


Add a tablespoon of olive oil to the mix along with the lime juice to form a thick oily paste.


Cut your chicken into bite size pieces and rub in the paste. Cover, pop in the fridge and allow to marinate for at least 30 mins, or longer if you can - 2 hours would be perfect.


When your ready to cook, heat a little olive oil in a pan and quick brown the chicken - just a few pieces at a time. When all are browned return the whole lot to the pan, lower the heat and continue to cook for a further 5 minutes until the chicken is almost cooked through. Now add either some natural yogurt or coconut cream to form a creamy sauce. Stir and allow the chicken to cook for a further 5 minutes.


The sauce will naturally separate so don't worry when it looks a bit grainy and oily - that's how it should look.

Spoon the chicken into warmed bowls and serve with some boiled rice and a little salad.



Have a good time today
Love Lizx

 Indian Spiced Chicken