| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
|
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
To 1-1/2 lb chicken or turkey breast, boneless, skinless. |
| 1 |
sm |
Onion sliced roughly |
| 1 |
|
Inch piece fresh ginger; peeled, chopped roughly |
| 6 |
|
Cloves garlic; peeld (up to 8) |
| 3 |
ts |
Ground coriander |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cardamom |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Cayenne pepper; *NOTE |
| 3 |
tb |
Red wine vinegar |
| 3 |
tb |
Sunflower oil |
| 1 |
tb |
Tomato puree (I tried fresh tomatoes here once, but it went too liquid and I got a stew). |
|
|
Salt to taste |
INSTRUCTIONS
FOR THE MARINADE
*NOTE: (At this point, CHers can be creative, this is the only heating
ingredient - I threw in my first ever just picked, home grown hab, but
dried would be better, to keep the marinade from getting too liquid it
should end up as a good coating paste.)
For 4 (modest portions)
Method: Slice the chicken breast into thin strips, about 1/2 inch wide, and
put into a bowl. Put all the marinade ingredients into a liquidiser and
whizz to a smooth paste. Mix the marinade very thoroughly with the chicken,
cover the bowl and leave in a cool place or fridge for at least 4hours.
Set the grill to the highest heat. Spread the chicken pieces on a baking
sheet and grill for 8 - 10 minutes on each side, until almost black in
patches.
Posted to CHILE-HEADS DIGEST V4 #153 by Christine Jordan <caj@jb.man.ac.uk>
on Oct 8, 1997
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