Baked Chicken Strips, Indian Curry style.
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Ingredients requirements for Baked Chicken Strips, Indian Curry style:
- Prepare 500-600 grams boneless chicken or turkey.
- Prepare of Marinade.
- Prepare 1 small Onion, diced roughly.
- You need 2 centimetre for piece of fresh ginger, peeled and chopped roughly.
- Give 6-8 Cloves - Garlic, peeled.
- Provide 3 for x 5ml spoon ground coriander.
- Prepare 2 - x 5 ml spoon ground Cumin.
- Need 2 x 5ml spoon ground Cinnamon.
- Provide 1 - x 5ml spoon ground Cardamom.
- Prepare 1 - x 5 ml spoon ground Cloves.
- You need 1 for x 5 ml spoon Cayenne Pepper.
- Provide 3 for x 15ml spoon Red Wine Vinegar.
- You need 3 of x 15ml spoon Sunflower Oil.
- Prepare 1 of x 15 ml spoon Tomato Purée.
- Need 1-2 of x 5 ml spoon Salt.
Baked Chicken Strips, Indian Curry style making process:
- Slice the chicken, (or Turkey), into thin strips, about 1 cm wide and put into a bowl..
- Peel the ginger root, by rubbing with a teaspoon, then chop into small pieces.
- Add this and all the other Marinade ingredients to a liquidiser and whizz into a smooth paste..
- Pour over the chicken, or turkey, and mix to coat the meat completely..
- Place in the fridge for at least four hours or overnight, for the meat to absorb the flavours..
- Spread out in a baking tin, medium to hot oven, for about 15-25 minutes until brown or almost blackened in places....
- Can also be grilled, (hot grill), turning to make sure meat is cooked through on all sides! Enjoy with rice or Indian Breads..
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