A healthy, vibrant dish...
Ingredients
2 tablespoons vegetable oil
2 cloves garlic, diced
1 teaspoon chilli flakes
2 brown onions, thinly sliced
Small knob of ginger peeled and diced
Sea salt
Black pepper
6 chicken thighs, boneless and skinless
2 teaspoons ground turmeric
150ml dry white wine
200ml heavy cream
200ml chicken stock
Chopped fresh flat-leaf parsley, for garnish
Method
Step 1
Place a frying pan over medium heat with 2 tablespoons of vegetable oil. Add the sliced onions, ginger, chilli flakes and garlic. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
Step 2
Whilst the onions are cooking, season the chicken thighs on both sides with sea salt, black pepper and the ground turmeric.
Step 3
Remove the onions from the pan and keep warm. Add the chicken to the hot pan and cook for 3-4mins each side until browned. Once the chicken is browned on both sides, remove from the pan and slice into chunks.
Step 4
De-glaze the pan with the white wine, then add the cream and chicken stock, stirring until combined. Reduce heat to medium and return the onions and chicken to the pan. Cover and simmer for 15-20 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened slightly.
Serve with a generous amount of steamed basmati rice and a sprinkling of chopped parsley.
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