Pepper, Garlic and Chilli Chicken Thighs with Turmeric Rice

Hot, tasty and quick...no1 mid week meal! Or try serving with home made naans a la NiNi for a special event

Serves 4
Time: 1 hour marinate (min)
Cook time: 20 mins

Ingredients

1kg skinned chicken thighs

40g garlic crushed

15g ginger grated finely

1 1/2 rounded tsp garam masala powder

2 tbsp veg oil

1 chopped onion

1 green or red chilli chopped finely

2" finely shredded ginger

good pinch salt

1 1/2 tbsp coriander powder

1 1/2 tbsp pepper corns crushed

1 chicken stock cube in 6 tbsp water to dissolve

2 tsp lemon juice

400ml water

Chopped coriander to garnish

2g rice per person

1tsp turmeric 

Method

Marinate the chicken in crushed garlic, ginger pulp and garam masala and chicken stock mix

Heat olive oil and fry chopped onion with chillies until golden brown

Add the shredded ginger, chicken, salt, coriander powder and pepper

Brown the chicken

When browned add the water and simmer for 20 mins until cooked

Turn up heat and cook off excess liquid while stirring to half the liquid

Stir in lemon juice to taste and sprinkle with coriander to serve.

To cook the rice do so according to packed instructions and if you have some, pop the turmeric into the cooking water to colour the rice.

Enjoy!