Dry spiced chicken recipe

26 ratings Rate
  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 208 calories / serving
  • Healthy
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Dry spiced chicken 5b183ad2 144f 4b24 b9cc ed083e06517a 0 472x310

Heat the oil in a pan. Add the cumin seeds, fennel seeds and bay leaf. When they begin to crackle add the sliced onions and fry for 10-15 minutes over a low heat.

Add the ground coriander, chilli powder, garam masala and ground turmeric. Sprinkle with a little water and continue to fry over a low heat.

Add the diced chicken and green chillies and fry, stirring continuously. Sprinkle with more water if required. Reduce the heat and cook, covered, for 10-15 minutes until the meat is cooked through with no pink showing. 

Add the crushed black peppercorns and season to taste. Remove the lid and reduce any excess moisture by increasing the heat, stirring all the time.

 Serve garnished with fresh coriander.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • 2tbsp vegetable oil
  • 1tsp cumin seeds
  • 1/2tsp fennel seeds
  • 1 bay leaf
  • 2 medium onions, sliced
  • 3tsp ground coriander
  • 1tsp chilli powder
  • 1tsp garam masala
  • 1tsp ground turmeric
  • 350g (12oz) chicken, diced into 4cm (1½in) pieces
  • 2 green chillies, slit
  • ½tsp black peppercorns, crushed
  • 1tbsp fresh coriander, chopped, to garnish
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  • Energy 872kj 208kcal 10%
  • Fat 8g 11%
  • Saturates 1.2g 6%
  • Sugars 2.1g 2%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 4g Protein 29.6g Fibre 0.7g

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