Fragrant spiced chicken with banana sambal
- Preparation and cooking time
- Serves 6
This spicy Asian-inspired dish is flavoured with coriander, cumin, turmeric, almonds and cardamom. Serve with a cooling chopped salad
- 2 large onions , quartered
- 4 garlic cloves
- thumb-sized piece ginger , peeled and roughly chopped
- 600ml reduced-salt chicken stock
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 4 green cardamom pods
- 1 large red chilli , deseeded and finely chopped
- 2 tbsp ground almond
- 2 tbsp tomato purée
- 500g skinless chicken breast , cubed
- small pack coriander , chopped
For the sambal and rice (to serve 2, easily doubled)
- STEP 1
Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.
- STEP 2
Heat a large non-stick pan, sprinkle in the spices and toast for 1 min. Pour in the onion mixture, the remaining stock and all but ½ tsp of the chopped chilli. Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.
- STEP 3
Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.