Stranger Foods

IndianAgra ginger chicken

Serves 4 | Prep 10 mins | Cook 1 hr

This is a very cleansing, light chicken curry that finds its roots in Agra – an area interesting in that it is slightly touristy, so the curries there can be unusually delicate and kind. Ginger in its fresh form is something that instantly makes a chicken curry accessible and fresh. Agra street food stalls with their banana leaf bowls full of this bright red chicken curry leave me with fonder memories than the Taj Mahal itself.

Source: Mowgli Street Food

Ingredients

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80 ml vegetable oil
2 large white onions, cut in half and thinly sliced
5 cm fresh root ginger, peeled and grated
6 cloves garlic, minced
3 tbsp garam masala
4 pods green cardamom
2 sticks cinnamon
½ tsp ground turmeric
¼ tsp chilli powder
750 g bone-in chicken thighs, quartered
400 g canned chopped tomatoes
1 tsp salt
1 tsp sugar
200 g baby spinach, washed
1 lime, zest of
1 small bunch fresh coriander, leaves and stalks roughly chopped

Instructions

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Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the sliced onions, ginger and garlic and fry for until the onions have softened and turned a deep golden brown.
Add the garam masala, cardamom, cinnamon, turmeric, chilli powder and the chicken thighs and fry for or until the chicken starts to brown, stirring so it is well coated with the spices.
Add the canned tomatoes, 450 ml water, salt and sugar and bring up to the boil, then reduce the heat to low and simmer gently for or until the chicken is cooked through and tender. Finish by adding the baby spinach and lime zest to the curry and when the spinach has wilted, stir through the chopped coriander. Add more water if necessary to loosen to your taste just before serving.

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