Bunya Ginger Chicken

Ginger is a great compliment to chicken.
The subtle spice of cumin and garam masala makes this a lovely warming dish.
I leave the chicken on the bone as it adds flavour to the meat.

Ingredients:
1 whole chicken chopped into manageable pieces on the bone,
or 6 chicken thighs chopped into 3 pieces each
50ml vegetable oil
3 garlic cloves, finely chopped
2 inch piece fresh root ginger, grated
5ml cumin powder
5ml garam masala
zest and juice of 1 lemon
juice of 1 lime (optional for extra zing)
250ml chicken stock
6 spring onions, finely chopped
sea salt and freshly ground black pepper
chopped fresh coriander leaves

Method:
Heat the vegetable oil in a frying pan and fry the chicken pieces until golden brown all over.
Season with sea salt and freshly ground black pepper.
Stir in the garlic, ginger, cumin and garam masala and stir-fry until the chicken is well coated.
Add the lemon zest, lemon juice, lime juice if using, and chicken stock.
Simmer gently until the chicken is tender.
Just before serving, take the pan off the heat and add the chopped spring onions, mixing them into the chicken. They do not need to cook, but leave to stand for 5 minutes so the sharp onion flavour can blend in.
Garnish with coriander leaves and serve with rice or Chinese noodles.

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