Fragrant rice is teamed with chicken cooked in a creamy sauce based on ginger, chilli and leek

 

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edited by |Jus Mcmahon

 

Food section -  CJ journalist

 

World – April,27,2023

 

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Ingredients

For the chicken

½ tsp salt

½ tsp turmeric

½ tsp chilli flakes or powder

½ tsp ground cumin

Juice of ½ lemon

4 boneless, skinless chicken thighs

2 tsp oil

For the sauce

5 tsp sunflower oil

1 tsp cumin seeds

10g ginger, peeled and grated

175g leeks, washed and finely chopped

2-3 green chillies, bird’s eye or similar heat, finely chopped

2 tsp ground coriander

1 tsp turmeric

½ tsp salt

Juice of ½ lemon

100ml single cream

150ml hot water

2 tsp chopped fresh coriander

 

For the cumin and onion rice

4 tsp sunflower oil

1 tsp toasted cumin seeds

1 large white or red onion, finely chopped (approx 275g)

270g basmati rice (rinsed well and drained)

1 tsp salt

550ml hot water

 

Method

Mix all the ingredients for the chicken together, except the meat and oil, in a bowl. Add the chicken and turn it over to coat well.

Heat a griddle pan or frying pan, add the oil and cook the marinated chicken over a medium heat until it is cooked evenly – about 10 minutes.

Meanwhile, make the sauce. Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the grated ginger and cook for 30 seconds, then add the chopped leeks and green chillies and cook for three to four minutes.

Add the ground coriander, turmeric, salt and lemon juice. Cook for another minute before adding the single cream and water. Cook the sauce for two minutes and then remove from heat. Keep an eye on your chicken all the while. Using a hand blender or food processor, blend the sauce until smooth and then pour it back into its pan over a low heat.

For the rice, heat the oil in a deep pan over a medium heat. Add the cumin seeds and once they start to pop, add the onion and cook for three to four minutes.

Add the drained rice to the pan along with the salt and hot water, stir well and bring it to the boil. Lower the heat and cover the pan with a lid. After five to six minutes, when all the water is absorbed, remove the pan from the heat. Cover the pan with a tea towel and put the lid back on. Leave it to rest for five minutes before serving.

Once the chicken is cooked, cut the thighs in half and add them to the sauce. Cook for five to six minutes, adding the chopped coriander at the end.

Rest for 15 minutes before serving with cumin and onion rice.

 

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