Recipe: Chicken Indienne Plus

Recipes using McCormick Ground Ginger

• 1 frying chicken, skinned and cut up or 6 to 8 thighs
• 2 small onions, chopped
• 1 large. clove garlic, minced
• 3 tbsp unsalted margarine or cooking oil
• 1 tsp dried chilies
• 1 tsp turmeric
• 1 tsp ground ginger
• ½ tsp ground coriander
• 1 tsp Vegit
• 1/2 tsp sea salt
• 2 cup water
• 2 large mild, dried, leathery chilies (may be omitted, but are highly recommended)

1. Saute the onions and garlic in the margarine or oil.
2. Add the other ingredients (except chicken and water) and stir well.
3. Cook in medium-low heat for 4 to 5 minutes, stirring frequently.
4. Add chicken and continue cooking for about 15 to 20 minutes until all chicken parts are browned.
5. Add the water and the dried chilies. Bring to a boil.
6. Submerge chilies underneath the chicken pieces. Reduce heat and simmer for 1 hour.
7. If the sauce has not reduced by half, remove the chicken (covering to keep warm) and boil the sauce until it is reduced.
8. Serve with rice.