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This is an onion and yogurt based marinated pre-cooked chicken for use in various curries.

Preparation

• Roughly chop the onion.
• Roughly chop the ginger.
• Add the onion and ginger to a blender, add the tomato purée, yogurt, salt, oil, and 2 tablespoons of water and blend until smooth (see note 1).
• Set aside 1 tbspn of the marinade for use in cooking the curry.
• Cut the chicken into about 1 inch cubes and add to a suitable bowl.
• Add the blended marinade mixture to the cubed chicken and mix well, allowing it to marinate for 4 to 6 hours if possible, but at least 20 min.
• Remove the chicken from the marinade and shake off the excess.

Cooking - 7 min + marination time

1. Over a medium flame, heat a little oil in a wok or similar pan and add the marinated chicken pieces and cook, stirring regularly, for about 2 min to seal the chicken.
2. Increase the heat to maximum and add 100 ml of hot water and cook, stirring occasionally, for 4 min or until the water is almost evaporated and the chicken is fully cooked through (check that the chicken is cooked by cutting the largest piece in half and that it is white all the way through).
3. Continue to cook for 1 min more, by which time the liquid should have reduced leaving only some oil (see note 2).

Notes

(1) The marinade can be pre-made and refrigerated for later use (recommended). This makes 200 ml of marinade.
(2) This can be used immediately, refrigerated, or even frozen for future use.

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The marinade
Enlarge image

The finished chicken