Monday, 5 October 2009
In Zimbabwe everyone eats chicken and everyone loves curry!
This is not really a curry but a good spiced chicken that can be used as a main meal served with rice and chapatis or roti - serve as a starter, garnished with crisp lettuce leaves, sliced cucumber, raw sliced onion and wedges of lemon or with a selection of chutneys or as a snack to have with drinks - serve on cocktails sticks with a dipping sauce of your choice - or just plain - serve hot or cold!
700 grams chicken breast -- skinned and deboned 1 teaspoon salt or to taste -- (5 g) 3 garlic cloves, coarsely chopped 2 tablespoons oil -- (30 ml) 1 1/2 teaspoons coriander powder -- (7 g) 1/4 teaspoon turmeric powder -- (1 g) 3/4 teaspoon chili powder -- (4 g) 4 teaspoons lemon juice -- (20 ml) 30 grams coriander leaves -- chopped fine WASH the chicken and dry on absorbent paper. Cut into 2.5 cm. cubes. Add salt to the garlic and crush to a smooth pulp. Heat the oil in a frying pan, preferably a non stick or cast iron, over medium heat. Add the garlic and fry until it is lightly browned. Add the chicken and fry for about seven minutes stirring constantly - don't let the garlic burn. Add coriander powder, turmeric powder and chili powder. Fry for four minutes, stirring frequently. Remove from heat and stir in the lemon juice and chopped coriander leaves.