A recipe with multiple flavors and very simple to prepare
Ingredients for 2 persons
- 2 chicken breast without skin (around 200 g)
- 400 g of chopped tomatoes (= 1 can or 4 ripe fresh tomatoes)
- 50 g of fresh ginger
- 1 big onion
- 1 small green chili pepper
- Sunflower oil: 1 + 1 tablespoon
- Fresh parsley: 1 tablespoon
- Coarse salt: 1 teaspoon
- Pepper: 2 pinches
- Dried thyme: 1 teaspoon
- Garlic powder: 1 teaspoon
- Curcuma (turmeric): ½ + 1 teaspoon
Peel the ginger. Cut in small dice. Set aside.
Peel the onion. Cut in small dice. Set aside.
Wash and slice the chili pepper. Set aside.
Put the ginger, onion and chilli in a soup plate.
Measure out the chili pepper to your taste! It is recommended to put only 2 slices of chili pepper at the start. You can add some more later if you prefer a spicier dish.
With a glass, crush the mixture roughly.
Add on this mixture: the oil (1 tablespoon), the parsley, the coarse salt, the pepper, the thyme, the garlic and the curcuma (½ teaspoon).
Continue to crush the mixture to obtain a homogeneous mixture. Set aside.
Now you can test the « spice » of your mix: add chilli pepper if you want a spicier dish.
Cut the chicken into small pieces.
Heat 1 tablespoon of sunflower oil in a pan and grill the chicken for 2-3 minutes at maximum power. When the chicken is golden brown, place it on the edges of the pan.
Place in the pan center the mixture of spices and herbs. Grill this mixture for 2-3 minutes at maximum power.
Lower the firepower (4/10). Mix all the ingredients in the pan.
Add chopped tomatoes and 1 teaspoon of curcuma. Mix.
Put a lid on the pan. Cook for 15 minutes.
At the end of cooking: adjust the seasoning and add salt if necessary.
Serve with plain white rice.