Chicken with peppercorns and shredded ginger for 200 posts and Bookmarked Recipes

I can't believe it!!!!! This is my 200th post on Ruth's Kitchen Experiments!!! I was hoping to make a special treat for this occasion however I have a few things to get done for various food events, as well as a big clear out of our house for getting some new furniture and things in and on top of that I'm going to be away from Thursday evening until Tuesday morning at Summer Madness. Don't worry Bookmarked Recipes will still go ahead with a special guest host and I'll also have a couple of scheduled posts to keep you all reading! But back to what I was saying, I was hoping to make a special treat like a cake, or cookies or something, but I'm posting this delicious dinner we had tonight instead.

It's from Anjum Anand's "Indian Food Made Easy" cookbook. The original recipe is for 6 so again I had to reduce the recipe for just the 2 of us and also used chicken breasts instead of joints because it's what I had on hand. I made the marinade for 6 servings for ease with the stock then adjusted the rest of the ingredients.



Chicken with peppercorns and shredded ginger

Serves 2

Ingredients
Marinade
9 or 10 cloves of garlic, peeled
10g fresh ginger peeled
1 tsp garam masala
1 chicken stock cube, dissolved in 3 tbsp hot water

Other ingredients
2 chicken breasts, skinned
1 tbsp vegetable oil rapeseed oil
1/3 small onion 1 shallot, peeled and finely chopped
1 green chilli
5g fresh ginger, peeled and sliced into shreds
1 tsp ground coriander
1 tsp amchur powder (mango powder) - an addition of mine to this recipe and an ingredient I recently bought in a new Indian food shop
salt, to taste
2/3 cup water This is actually double the reduced quantity but in order for the chicken to cook through properly you need this
1 tsp coarse ground black peppercorns
1/2 tsp garam masala
1 tsp lemon juice
1 handful of fresh chopped coriander

Recipe
1. Blend the garlic, ginger, garam masala and stock together to make a paste. Then cover the chicken with it and leave in the fridge for at least an hour. Bring the meat back to room temperature before cooking.
2. Heat oil in pan and add the onion shallot and sauté for 6-8 minutes until brown. Add the chilli, ginger, ground coriander, amchur powder and salt, leave to cook for about a minute.
3. Add the chicken to the pan and brown each side. Pour in the water and pepper, bring to the boil then lower heat, cover and simmer for 20-30 minutes.
4. Turn up the heat and leave for 3-4 minutes to reduce the sauce.
5. Stir in the garam masala, lemon juice and coriander and serve.


This is my entry for Bookmarked Recipes this week.