Chicken with Szechuan Pepper and Ginger
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken fillet (s)
- 2 cup basmati rice
- 0.5 ½ bulb ginger
- 1 chilli pepper (s)
- 6 cloves garlic
- 1 large onion (s)
- 1 turmeric root
- 1 teaspoon Szechuan pepper
- Nutmeg, grated
- 2 tablespoon parsley, chopped
- salt
- 6 cardamom pods
- 2 tablespoon tomato paste
- 1 tablespoon ghee
- 2 tablespoon curry powder
- 165 ml coconut milk
- 0.25 liter ¼ chicken broth
- 1 tablespoon, heaped almond chips
Print Recipe
Pin Recipe Instructions
- Chop the onion, garlic, ginger, turmeric and chilli into small pieces. Crush the cardamom pods in a mortar and remove the hard shells. Grind the Szechuan pepper in a mortar. Cut the chicken fillet into bite-sized pieces and set aside.
- Bring the rice to the boil in the same amount of water, reduce immediately to the lowest level and let it steep.
- Heat oil in a pan. Steam the onion, garlic, turmeric and ginger for approx. 10 minutes until translucent. Add the almond slivers, Szechuan pepper, tomato paste, curry, cardamom and nutmeg. Deglaze with a little chicken stock and add the coconut milk. Let something go. Salt the sliced chicken, place in the pan, stir well and let stand for a few minutes. If the dish is too dry, add some chicken broth. Mix with 1 tablespoon parsley and ghee.
- Arrange the dish on a bed of rice, garnish with parsley and a little ghee and serve immediately.
- Be careful when using Szechuan pepper. The dosage is very individual, as the pepper has a very unconventional aroma. It is better to dose carefully the first time. Once you`ve got the taste, you`re crazy about the aroma.
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