Free Cooking Recipes

A colourful chicken dish, enhanced with a nutty, spicy flavour that requires little accompaniment other than plain boiled rice to help mop up the juices.

SERVES 4
4 boneless chicken breasts, (approx. 175/6 oz each)
cup/90 ml/6 tbsp sunflower oil
1 medium onion, roughly chopped
2 cm/1 in fresh ginger. peeled
3 cloves garlic
25 g/1 oz blanched almonds
375 g/12 oz sweet red (bell) pepper, deseeded
and chopped
15 ml/1 tbsp ground cumin
10 ml/2 tsp ground coriander (cilantro)
5 ml/1 tsp turmeric
pinch Cayenne pepper
2.5 ml/1/2 tsp salt
3/3 cup/150 ml/1/4 pt water
3 whole star anise (a Chinese spice)
30 ml/2 tbsp lemon juice
freshly ground black pepper

Directions:

1. Skin the chicken breasts and cut into pieces approximately 4 cm x I cm (2 in x 1/2 in). Heat a third of the oil in a pan and cook the chicken for 5 minutes. Drain and transfer to a plate.
2. Combine the onion, ginger, garlic, almonds, sweet red (bell) peppers, cumin, coriander, turmeric, cayenne and salt in a food processor or liquidizer. Blend to a smooth paste.
3. Heat the remaining oil. Add the paste and cook for 10 to 12 minutes, stirring occasionally.
4. Add the chicken pieces, water, star anise, lemon juice and black pepper to taste. Cover, reduce the heat and simmer gently for 25 minutes or until the chicken is tender. Stir once or twice during cooking.

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