Five-Spice Chicken with Ginger and Garlic

An easy Indian chicken curry featuring panch phoron five-spice, fresh ginger, and garlic for deep, aromatic flavour.

Indian Chicken High Protein Dairy Free Gluten Free Curry

Estimated Nutrition

Calories

352.1

kcal / serving

1056.4 kcal total

Carbs

16.7g

per serving

50.2 g total

Fat

14.1g

per serving

42.4 g total

Protein

39.5g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Red Kashmiri Chilli Paste

tsp

Tomato Puré

Meat

500

Chicken

boneless, cut into pieces

NutsSeeds

heads

Garlic

cloves peeled

tsp

Five-Spice Mixture

panch phoron: fenugreek, nigella, cumin, black mustard, and fennel seeds

tsp

Ground Turmeric

pinch

Salt

to taste

OilsFats

Rapeseed Oil

Vegetables

100

Ginger

peeled

Method

Serve the curry with boiled rice or chapatti.

Blend the garlic and ginger into a smooth paste using a food blender.

Heat rapeseed oil in a non-stick pan and add the five-spice mixture.

Incorporate the ginger and garlic paste into the pan with the spices.

Fry on high heat for 6 minutes until the mixture turns light brown.

Stir in turmeric, chilli paste, tomato purée, and salt.

Add 500g of boneless chicken pieces and coat well with the spice mixture.

Cook on medium heat for 15 minutes until the chicken is cooked through.