It goes without saying. If you like the taste of warm, peppery ginger, you’ll love this. Together with fresh coriander, it’s my favourite ingredient.
Don’t be alarmed at the quantity of ginger that goes in. It needs it to live up to its name. Cut your chicken pieces into small morsels. Also, make sure that you eliminate almost all of the liquid. It’s so much more inviting to be presented with a moist, golden chicken dish than a watery, insipid-looking one.
Serve it with a dollop of ice-cold yoghurt and some roti. This should feed 4 lucky people.
* 4 tablespoons of olive or vegetable oil
* 1 onion, sliced
* 5 or 6 cloves of garlic, chopped
* 500-600g chicken, cut into very small bitesize pieces
* 1 heaped tsp ground coriander
* 1 heaped tsp ground cumin
* 1 level tsp salt
* 1/2 to 1 level tsp of hot chilli powder
* 2 heaped tablespoons of fresh ginger, coarsely grated or julienne
* Handful of fresh coriander, finely chopped
Turn your cooker to a medium heat. In a large pot, heat the oil, add the onions and cook until well-browned. This may take 15 minutes. Then add the garlic and cook until soft, being careful not to burn it.
Have a mug of water ready nearby to add. Add the coriander, cumin, chilli and salt. Mix well.
Now add the water. Either add boiling water so it doesn’t splutter all over you, or if you’re adding cold water, take it off the heat and add it very slowly at first. Return to the heat and mix everything well. The liquid should be a nice deep brown colour.
Add your small pieces of chicken. Add a quarter of your ginger. (You should have a quantity that’s equal to 2 heaped tablespoons – use a quarter of this total at this stage). Simmer away on a medium heat, until nearly all the liquid has disappeared. This may take 15 minutes, or a little longer.
When virtually all the liquid has disappeared, add the rest of the ginger and mix well. Cook for another few minutes to soften the ginger, mixing well to let the flavour of the ginger permeate. If the mixture gets too dry at any point, just add a dash of water to loosen it a bit. But the finished dish should be quite dry.
When it’s ready, take it off the heat and add in the fresh coriander. Mix well. Serve.