This recipe is so simple that the dish practically makes itself. Don’t miss the chance to taste this Asian-inspired chicken dish.
Ingredients
- Chicken – 1 piece
- Onion – 2 pieces
- Red chili pepper – 2 pieces
- Vegetable broth – 250 ml
- Curry – 1 tablespoon
- Granulated garlic – 1 tablespoon
- Whole cumin – 1 tablespoon
- Fresh coriander – 2 tablespoons
- Coriander seeds – 1 tablespoon
- Parsley – 2 tablespoons
- Butter – 1 tablespoon
- Rapeseed oil – 2 tablespoons
- Grainy cayenne pepper – 1 tablespoon
- Tomato puree – 700 ml
- Basmati rice – 100 g
- Fresh ginger – 1 tablespoon
- Dried thyme – 1 tablespoon
- Salt – a pinch
- Black pepper – a pinch
Preparation
Grind coriander and cumin in a mortar, then add curry, cayenne pepper, granulated garlic, dried ginger, dried thyme, and grind everything together. Rub the washed and dried chicken with rapeseed oil, ensuring it is well coated. Season the chicken on both sides with freshly ground black pepper and salt, then with the spices ground in the mortar. Also season the inside of the chicken with salt, pepper, and the ground spices (leave some of the ground spices for the sauce).
Heat rapeseed oil in a deep frying pan, add a small amount of butter to the hot oil, and once melted, fry the chicken on each side until golden brown, then transfer it to an ovenproof dish. Pour off excess fat from the pan and gently wipe it with a paper towel.
Pour rapeseed oil into the pan, add finely chopped onion, sauté briefly. Then add the rest of the ground spices from the mortar, stirring frequently to prevent burning. Roast. Add 250 ml vegetable broth and tomato puree. Mix everything well. Add chopped chili peppers with seeds, mix. Pour the sauce over the chicken in the dish and place it in a preheated oven at 180°C for approximately 60-70 minutes (30 minutes in the oven corresponds to 1/2 kg of chicken without browning).
Cook the basmati rice.
Serving Decorate the cooked rice with chopped chili peppers and parsley leaves. Remove the chicken from the oven, garnish with coriander leaves.
