This Indian-Asian chicken preparation is one of my favourite go-tos. A cross between a stirfry and curry with lots of ginger flavour and a touch of sweetness coming from mango chutney. Requires a little bit of prep but is so easy to put together. Perfect way to end the cold, snowy day we had in Toronto yesterday! I like a lot of gravy so the rice can soak it up but you can reduce the amount of broth and make a more dry preparation as well.


Ginger Chicken with Almonds
[Serves 4]

4 boneless, skinless chicken breast halves, cut into 1/2 inch thick strips
2 tsp ground coriander
1 tbsp grated fresh ginger plus 1/4 cup julienned fresh ginger
2 cloves garlic, minced
1 tbsp rice vinegar
2 tbsp oil
4 large scallions, thinly sliced
Sea salt, to taste
Fresh ground black pepper, to taste
1/2 cup mango chutney
3/4 cup chicken broth (use more or less depending on how much gravy you want)
1/4 cup sliced almonds (preferably toasted–I forgot to)

1. Toss chicken with ground coriander, grated ginger, garlic, 1 tbsp oil, vinegar, salt, and pepper in a bowl
2. Let marinate at room temperature for at least 30 minutes (or longer/overnight in the fridge)
3. Stir together chutney, broth, salt and pepper in a small bowl and set aside
4. Heat remaining 1 tbsp oil in a wok or non-stick pan over medium-high heat
5. Add scallions (white and light green parts) and julienned ginger
6. Stir-fry 30-45 seconds
7. Add chicken and stir-fry until thoroughly cooked
8. Add scallion greens and chutney mixture and cook for 3-4 minutes
9. Sprinkle with almonds and serve over hot rice



My mom has been out of the country for a few weeks now, and the younger bro & I have desperately been missing Mama’s cooking. Even though it wouldn’t come remotely close to the magic she puts in it, I thought I would get her recipe for one of my favourite dishes she makes and try my hand at it. Something about the combination of succulent chicken in a silky spinach gravy is just so comforting to me. This is also the perfect way to sneak in some greens for those who are fussy over the taste. Serve it over rice or with some homemade naan.

Palak Chicken
[Serves 4]

300g frozen spinach, thawed
2 tbsp oil
1 medium onion, finely diced
4-5 cardamom pods (lightly crush with fingers)
1/4 tsp turmeric powder
1 tbsp chili powder (adjust depending on your spice preference)
Salt, to taste
12oz boneless chicken, cubed
4 cloves garlic, minced
1/2 tbsp minced ginger
1/4 cup tomato paste

1. In a small pot, boil the thawed spinach with a little water for 10-15 minutes, stirring occasionally
2. Using a blender, purée the cooked spinach and set aside
3. In a medium saucepan, heat the oil on medium-high heat
4. Add onions and cook until translucent
5. Add cardamom pods, turmeric, chili powder and salt. Stir well
6. Add chicken, garlic, ginger and cook, stirring occasionally, until chicken is no longer pink
7. Add tomato paste, and cook for about 5 minutes or until oil starts to separate
8. Reduce heat and add the puréed spinach
9. Cover and let simmer for 10-15 minutes
10. Garnish with coriander and green chilies



Being of South Asian background, I’ve had plenty of Indian/Pakistani dishes in my time. So when I say, this dish makes it to my top 5 best Indian dishes of all time, I mean it. I’ve always been a HUGE fan of South Indian food and this chicken main course does not disappoint. You’ll probably need a trip to your local South Asian grocery store to pick up ingredients for this dish but it’s soooo worth it. The combination of spices brings out the most wonderfully complex flavour profile in each bite. Heads up though, it’s definitely on the spicy side so adjust the amount of chilies/pepper to your taste.

Pepper Chicken Chettinad
(adapted from VahRehVah.com)
[Serves 4]

3 tbsp oil
1 tbsp mustard seeds
1 tbsp cumin seeds
4 cardamom pods, crushed
2 small cinnamon sticks
6 cloves
1 bay leaf
1 onion, finely chopped
Salt to taste
1 tsp turmeric powder
3 cloves garlic, minced
1 tbsp minced ginger
2 green chilies, finely chopped
2 sprigs curry leaves, destemmed
2 medium tomatoes, finely chopped
1 tsp red chili powder
1 tbsp coriander powder
1 tsp cumin powder
12 ounces boneless chicken, cubed
1 tbsp freshly crushed peppercorns
2 tbsp chopped coriander leaves

1. Heat oil in a large pan
2. Add mustard seeds, cumin seeds, cardamom pods, cinnamon sticks, cloves, and bay leaf
3. Cook for a few minutes until spices start to crackle and release aroma
4. Add onion and salt, and cook until onions are slightly golden
5. Add turmeric, garlic cloves, ginger, green chilies, and curry leaves and cook for 2-3 minutes
6. Bring heat down to medium and add tomatoes, chili powder, coriander powder, and cumin powder
7. Cook, stirring occasionally, for 8-10 minutes or until oil separates from mixture
8. Add chicken and cover, letting cook for 5-7 minutes
9. Add crushed peppercorns and cook for a few minutes until sauce is of desired consistency
10. Finish off with fresh coriander leaves