Turmeric Tomato Chilli Chicken

It’s great to have a few quick toss together recipes that incorporate lots of veggies and delicious flavours.  Chicken Mince is such a versatile stand-by and soaks up the Asian flavours of ginger, turmeric, soy and fish sauce. You can make it quite spicy if you like by increasing the amount of chilli.  The amount of chilli I use is more on the mild side but still delivers a touch of warm and flavour. Enjoy!

Preparation       15 minutes  - Have everything chopped and ready to go!
Cooking            10 minutes
Serves               4 -5

Ingredients

500 gram Chicken Mince

Splash of Rice Bran Oil  OR   vegetable oil

15 cm piece ginger peeled and shredded finely  – 10 cm for fried garnish and 5 cm for meal

TIP:  don’t worry about the garnish if pressed for time, just use a bit extra ginger during cooking

1 onion finely sliced

2 garlic cloves – crushed

2 tablespoons Tomato Paste

1 teaspoon ground Turmeric

½ red chilli – sliced  OR   ½ teaspoon chilli flakes

½ red capsicum sliced

2 kaffir lime leaves – remove vein and shred very very finely

2 stalks celery – sliced

2 tablespoons Fish Sauce

1 tablespoon Soy Sauce

2 teaspoon sugar

Few handfuls Baby spinach

Handful fresh green beans – sliced in half

3 tomatoes – diced

2 shallots – sliced

½ cucumber – quartered then sliced

Small handful coriander leaves – roughly chopped

1 packet rice noodles – soaked in boiling water for couple of minutes then drained

Bean sprouts (optional)

Pepper (optional)

Few chopped roasted peanuts for garnish

Method

Using a wide deep frypan,  heat a little of the oil then quickly fry off the shredded ginger garnish

Remove from pan and drain on kitchen paper.

Add a splash more oil to the pan if needed.  Heat to medium.

Fry the onion until golden. 

Then add the ginger, garlic, capsicum, kaffir lime leaves and turmeric.

Stir in the tomato paste and chilli and cook out.

Add the chicken mince and use the spatula to break up any thick chunks.

Keep stirring until chicken is almost cooked.

Drizzle in the fish and soy sauce and sugar and combine well.

Stir through the celery and green beans.

Then add the shallots and baby spinach leaves. Mix well to combine and wilt.

Drain the noodles and toss through.

Remove from heat

Stir in the coriander, diced tomatoes, cucumber chunks and Bean Sprouts

Taste and add pepper and splash more soy if needed

Serve garnished with the fried shredded ginger and/or peanuts.  

PS tastes delish even without the garnishes.

                                 Enjoy!  Colleen