Great for when you don't have time to prepare an elaborate dish, but you still want a home-cooked meal.





Average: 3.8 (8 votes)


1 whole chicken, cubed

3 cloves of garlic, crushed
1 tbsp ground ginger
1/2 tsp ground turmeric
4 cashew nuts, pounded finely 
1 tbsp black pepper
2 tbsp olive oil
1 large onion, finely sliced
Handful of coriander 
Salt to taste
Fresh chilli, sliced
Rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinate the chicken in the garlic, ginger, turmeric, powered cashew nut and black pepper.  

Heat the oil in a pan over medium heat. Fry the onion and coriander for a few minutes. 
Add the marinated chicken and 1/3 cup of water. Let it continue to cook covered. 
Once the liquid has evaporated, remove from heat. 
Season with salt and chilli to taste. Serve with rice.