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Total time about an hour.
This could be cooked in the oven, but works just as well on the hob.
Ingredients
6 portions of chicken, you can leave bone in, but do skin the pieces as this is where the fat is and chicken skin goes very stringy in a casserole.
1 or 2 sweet ( bell) peppers – any colour that is available.
4-6 courgettes
1 ½ inch/ 4-5 cm piece of fresh ginger. You could use powered ginger, 2 teaspoons, but fresh is now generally available .
1 teaspoon coriander seeds or ½ teaspoon of ground coriander
2 or 3 tablespoons oil
Salt and pepper
3 cloves garlic
3/8 pint /230 mls double cream or yoghurt. If using yoghurt you will need to stabilize it by adding a teaspoonful of plain flour. You could use a mixture of yoghurt and cream. Thin down with 2 or tablespoons of milk.
Method
You can either leave the chicken pieces whole or cut up into bite sized pieces. Prepare vegetables by deseeding peppers and slicing and slice courgettes finely or in chunkier pieces as you like. Peel the ginger and crush the coriander seeds if using. Cover the bottom of your pot with oil, arrange the vegetables in a layer over this and sprinkle with the coriander. Add chicken pieces. Add salt and pepper. Now grate the ginger over this. Cover and cook for 30 minutes over moderate heat or you could bake in oven. Peel and crush the garlic. Remove the chicken pieces to a hot dish. Add the garlic and turn the vegetables. Return the chicken to pan and pour in the cream or yoghurt. Cook until this is bubbling – about 5 minutes. If you want a golden finish and have a grill/broiler leave it a few minutes under until it browns or you could bake it in oven. Serve it with pasta, rice or baked potatoes.
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