Chicken in a Red Pepper Sauce
A recipe from Madhur Jaffrey that I love to make and my clients also enjoy! It is a simple and delicious dish that relies on the combination of spices to create a subtle flavour. Increase the heat with more Cayenne Pepper. Leftovers can be frozen safely, just remember to defrost properly. Enjoy!
If you would like more recipes, go to my website: The Late Chef – Recipe Book
600g skinless boneless chicken thigh, cut into pieces or get a whole large chicken (1.4Kg) and use all the meat from it, boil the carcass for stock
1 large onion, peeled and coarsely chopped
1 inch piece fresh ginger, peeled and coarsely chopped
3 cloves garlic, peeled
2 x red peppers or Romano peppers
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 – 1/2 teaspoon cayenne
½ teaspoon ground pepper
½ teaspoon salt
2 1/2 tbsp. blanched almonds (optional)
125ml water or stock
2 tablespoons lemon juice
7 tbsp. veg oil
Combine onions, ginger, garlic, peppers, salt, pepper, cumin, coriander, turmeric and cayenne in a food processor or blender. Process until everything is finely chopped. You should have something resembling a thick paste.
If you have removed the bones from the thighs or whole chicken put in a pan and cover just with water. Boil to make a stock.
Heat in a pan over medium-high heat 7 tablespoons of oil. When hot, pour in the mixture from the blender all at once. Stir and fry about 10 minutes until you can see the oil forming tiny bubbles around it.
Add the chicken to the pan with the water or stock and lemon juice. Stir to mix, bring to a boil and cover. Reduce the heat to low and simmer gently for about 25 minutes or until the chicken is tender.
Stir and serve with plain rice and naan bread.
Any meat left freeze it and if you have stock left, use it to make some soup with it or freeze it.