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Spicy Chicken Tikka




Source of Recipe


Eclectic Cooking


Recipe Introduction


"The fresh herbs and spices in this recipe make this chicken dish a special treat. Serve with boiled rice and your favorite chutney or fresh vegetables such as tomatoes and/or cucumbers."



List of Ingredients




1 lb (500 g) Chicken breast*
2 Tsp finely grated ginger
2 Tbsp fresh lime juice
2 Tbsp vegetable oil
2 large cloves garlic, minced
2-4 Tbsp good curry powder
1 Bunch fresh coriander*
1 Cup (2 dl) coconut milk
1 bunch spring onions, coarsely chopped
Salt and pepper


Recipe



Remove the skin and cut the chicken breasts into strips (if using chicken piece, cut them into smaller portions e.g. legs and thighs). Marinate the chicken pieces in the marinade by mixing the grated ginger, lime juice, vegetable oil, minced garlic, curry and 1/3 of the chopped coriander (or coriander paste). Marinate in the refrigerator for about 30 minutes.

In a Dutch oven or large, heavy saucepan, brown the meat in a little vegetable oil for about 8 minutes (if using legs and thighs this will take a bit longer - about 5-10 minutes each side). Add the coconut milk and chopped spring onions and simmer a 4-5 minutes. Season with salt and pepper and heat through. Serve with chopped fresh coriander. If using legs and thighs, you will need to cook the chicken for another 15-20 minutes or until the chicken is done.

Serve with cooked rice, naan bread and sliced tomatoes and cucumbers seasoned with salt and freshly ground black pepper. A good chutney is also a welcome accompaniment.

*If you wish to use legs and thighs, allow 9 oz (ca. 270 g) extra meat.

*If you do not have fresh coriander, you can use 1-2 tablespoons coriander paste which you can buy in oriental shops.