100g/3½oz ginger, peeled
3 tsp rapeseed oil
1 tbsp garlic infused oil
3 tsp five-spice mixture (panch phoron: fenugreek seed, nigella seed, cumin seed, black mustard seed and coriander seed)
1 tsp ground turmeric
2 tsp red kashmiri chili paste
1 tsp tomato purée
salt, to taste
500g/1lb 2oz boneless chicken, cut into pieces
plain boiled rice to serve
1 tbsp sesame seeds to garnish
Make a paste from the garlic oil and ginger in a food blender. Heat the oil in a non-stick pan and add the spices mix.
Add the ginger paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown.
Add the ground turmeric, red Kashmiri chili paste, tomato purée and salt, to taste.
Add the boneless chicken and mix well.
Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.
Serve with plain boiled rice
Recipe adapted from: Good Food