Chicken Marsala
  • 2 medium onionsfinely chopped
  • 2-4clove garlicfinely chopped
  • 1in (2.5 cm) piece of gingerfinely chopped
  • 2tbsp water
  • 2tsp ground cumin
  • 2tsp ground coriander seeds
  • 2tsp salt
  • 1tsp cayenne pepper (to taste)
  • 1/2tsp ground turmeric
  • 4tbsp vegetable or peanut oil
  • 2in (5 cm) piece of cinnamon stick
  • 2-3pounds skinless, boneless free range chicken breaststimmed of fat and quartered
  • juice of 1 lemon
  • 1cup chicken broth or water
  • 6whole black peppercorns
  • fresh cilantro (coriander leaves) for garnish
  1. Combine all the ingredients for the marsala in an electric blender and process until a moist paste is formed.
  2. Heat the oil in a large skillet over moderate heat and add the marsala and cinnamon stick.
  3. Cook, stirring frequently, for 6 to 8 minutes.
  4. Add the chicken pieces and stir until they are coated.
  5. Add the lemon juice, chicken broth, and peppercorns and bring to a boil.
  6. Reduce the heat and simmer covered for 15 minutes.
  7. Remove the lid and let the sauce reduce for about 5 minutes.
  8. Remove and discard the cinnamon stick before serving. Serve with rice, garnished with chopped cilantro.