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The ingredients needed to cook Baked Chicken Strips, Indian Curry style:
- Get 500-600 grams boneless chicken or turkey
- Get Marinade
- Provide 1 small Onion, diced roughly
- Take 2 centimetre piece of fresh ginger, peeled and chopped roughly
- You need 6-8 Cloves Garlic, peeled
- You need 3 x 5ml spoon ground coriander
- You need 2 x 5 ml spoon ground Cumin
- Provide 2 x 5ml spoon ground Cinnamon
- Get 1 x 5ml spoon ground Cardamom
- Prepare 1 x 5 ml spoon ground Cloves
- Provide 1 x 5 ml spoon Cayenne Pepper
- Get 3 x 15ml spoon Red Wine Vinegar
- Take 3 x 15ml spoon Sunflower Oil
- Prepare 1 x 15 ml spoon Tomato Purée
- Use 1-2 x 5 ml spoon Salt
Instructions to make Baked Chicken Strips, Indian Curry style:
- 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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