Spicy chicken with fried rice: Difference between revisions
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''<span class="reviewTitle">A competition for you</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
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Revision as of 15:24, 28 December 2021
| Spicy chicken with fried rice | |
|---|---|
Best recipe reviewA competition for you 5/5 Just guess how good this tasted? The Judge |
| Spicy grilled chicken with fried rice | |
| Servings: | Serves 2, leaving a few chicken pieces for the next day. |
| Calories per serving: | 684 |
| Ready in: | 40 minutes plus 1 hour marinading |
| Prep. time: | 10 minutes plus 1 hour marinading |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 24th October 2012 |
This recipe needs advance preparation!
This is basically a very quick way to make tandoori chicken at home. There is a more elaborate version here if you want one but do try this first, you will be surprised how good it is.
Tandoori-style chicken
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 chicken thighs, skin on
- 200g Greek yogurt
- 2 teaspoons grated ginger or lazy ginger
- 2 garlic cloves, peeled and crushed
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, peeled and finely chopped
- 200g rice, cooked and drained
- 2 tablespoons frozen peas, defrosted (or vegetables of your choice)
Mise en place
- Add the yogurt, ginger, garlic, spices and seasoning to a large bowl and mix well.
- Cut 3 or 4 slits across each thigh, penetrating the flesh.
- Add the chicken pieces and coat well. Cover (with foil or clingfilm) and refrigerate for 30 minutes or longer.
- Preheat the oven to 190° C (375° F - gas 5)
Method
- Heat the oil and fry the onion for 4 minutes
- Add the rice and peas then stir fry for 3 to 4 minutes until the rice is properly reheated.
- Serve immediately.
Variations
The chicken pieces could be cooked on a barbecue just as easily. Turn them often.
See also
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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