Ginger is one of my favourite ingredients to cook with; it’s something that I use on an almost daily basis. It’s aromatic, spicy and slightly biting, while equally sweet, warm, and woody. Just the scent alone can send this girl waxing nostalgic about prairie autumns and long, cold winters. But it’s not an ingredient reserved just for the cold months. No sir, ginger transcends seasons and can be used year round in a myriad of dishes.
This recipe for traditional Pakistani ginger chicken comes together quickly and yields a moist, dry curry that bursts with notes of peppery spice and warmth.
Adruki Murgh (Pakistani Ginger Chicken)
2014-04-10 16:42:17
Serves 2
A moist, dry, peppery ginger chicken curry.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 2 T neutral oil (I used canola)
- 1 3" piece ginger root, julienned
- 1 green Serrano chilli, deseeded and slit lengthwise into quarters
- 1/4 tsp garlic paste (minced is fine too)
- 2 large roma tomatoes, chopped
- 1/4 tsp turmeric
- 3/4 tsp cumin powder
- 1/2 tsp coriander powder
- salt to taste (I used 1/2 tsp)
- 1/4 tsp red Indian chilli powder (or 1/2 tsp cayenne powder)
- 2 T yoghurt, whipped
Instructions
- Heat oil on medium.
- Once the oil is hot, add in ginger strips, half the Serrano chilli, and the garlic paste. Cook, constantly turning until aromatic.
- Once aromatic, add tomatoes, cumin, turmeric, and coriander powders. Cook until the tomatoes begin to lose their moisture.
- Increase heat to medium high. Add chicken and salt, and stir fry until no longer pink.
- Once the chicken has cooked through, sprinkle in chilli pepper and reduce heat.
- Stir in whipped yoghurt and give a quick stir. Allow curry to simmer for about 8 minutes.
Notes
- Garnish the ginger chicken with chopped cilantro and julienned ginger root. Serve it with some raita alongside either chapaati (roti), naan, or parhatas. Enjoy!
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