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Composition - Baked Chicken Strips, Indian Curry style:

1. Prepare 500-600 grams - boneless chicken or turkey
2. Give for Marinade
3. Take 1 for small Onion, diced roughly
4. Make ready 2 centimetre - piece of fresh ginger, peeled and chopped roughly
5. You need 6-8 Cloves for Garlic, peeled
6. Provide 3 of x 5ml spoon ground coriander
7. Need 2 - x 5 ml spoon ground Cumin
8. Make ready 2 - x 5ml spoon ground Cinnamon
9. You need 1 for x 5ml spoon ground Cardamom
10. Need 1 for x 5 ml spoon ground Cloves
11. Require 1 for x 5 ml spoon Cayenne Pepper
12. Take 3 - x 15ml spoon Red Wine Vinegar
13. Need 3 x 15ml spoon Sunflower Oil
14. Provide 1 of x 15 ml spoon Tomato Purée
15. Give 1-2 for x 5 ml spoon Salt

Baked Chicken Strips, Indian Curry style start cooking:

1. Slice the chicken, (or Turkey), into thin strips, about 1 cm wide and put into a bowl.
2. Peel the ginger root, by rubbing with a teaspoon, then chop into small pieces
3. Add this and all the other Marinade ingredients to a liquidiser and whizz into a smooth paste.
4. Pour over the chicken, or turkey, and mix to coat the meat completely.
5. Place in the fridge for at least four hours or overnight, for the meat to absorb the flavours.
6. Spread out in a baking tin, medium to hot oven, for about 15-25 minutes until brown or almost blackened in places…
7. Can also be grilled, (hot grill), turning to make sure meat is cooked through on all sides! Enjoy with rice or Indian Breads.

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