The dish, 'magenta chicken' looks like curry but is more of a creamy beetroot sauce. The beetroot makes the whole dish look gloriously pink, even in my ropey picture, and the taste is quite unlike anything I've eaten before.
|Picture courtesy of Claire Mallison for Times2|
Ingredients (serves two very hungry people)
1 red chilli
splash of vegetable oil (I use sunflower)
1/2 red onion
2 garlic cloves
thumb sized piece of ginger
1/2 tbsp coriander seeds
2 chicken breasts
1 tsp cornflour
100g natural yoghurt
2 raw beetroot
fresh coriander, to garnish
1. Dice the chilli and put in an egg cup (or shot glass in my case!) covered with a little oil. Finely chop the onion and saute in a little bit of oil in a frying pan. Cook gently, taking care not to brown the onions.
2. Crush the garlic - or chop finely if you are without a garlic crusher - and grate the ginger into a paste. Pound the coriander seed to a powder using a pestle and mortar. Slice the chicken into thin pieces.
3. Now add the garlic and chilli to the onion and cook for a few minutes, then add the chilli (including oil) and the chicken. Cook until the chicken has turned from pink to white.
4. Zest the lemon and add to the pan, along with the ground coriander seeds. Cook, stirring all the while, for a few minutes. While it's cooking, add a splash of water to the cornflour, and then 2 tbsps of the yoghurt to the mixture.
5. Peel the beetroot and then grate. Stir in to the chicken, then add the cornflour/water/yoghurt mixture. Add the remaining water, a splash at a time, until the sauce is quite thin, but not watery. It will thicken as you continue to cook it.
6. Season and leave to simmer for 5 - 10 minutes or until the sauce has reached a thickish consistency, then season once again if required and add some lemon juice.
7. Serve with wild rice, a dollop of yoghurt and a sprinkle of coriander.
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