Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


Braised Chicken Cutlets with Garam Masala, Fresh Ginger, Roasted Red Peppers and Coconut Cream - Salt Free

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best herbs and spices in your ingredients. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 4 x Chicken Cutlets skin on - bone in and best quality chicken

  • Olive oil

  • Plain flour

  • 1 x Medium onion, diced

  • 4 x Garlic cloves, finely diced

  • 2 x Tablespoons tomato paste

  • 1 x Medium red pepper (Capsicum)

  • 1 x Cup rich home made chicken stock - refer note

  • A dash of white wine

  • 3 x Teaspoons garam masala spice seasoning

  • 1 x Tablespoon fresh ginger, finely grated.

  • 2 x Teaspoons dried thyme

  • 1/2 x Teaspoon chilli flakes or more to your taste

  • 1/2 x Teaspoon black pepper

  • 1 x 270 m/l tin coconut cream

  • 1 x Tablespoon lemon zest

  • Salt. This recipe works nicely without salt, the Garam Masala, Ginger, Lemon Zest and Chilli providing the perfect flavour base. However, a small amount of salt, if preferred, is all that is needed. Perfect if you wish to reduce salt in your diet


Lightly dust the chicken cutlets with the flour and, in a heavy based pan with a little olive oil, brown on all sides then set aside.

Deseed the red pepper, slice into 3cm strips, lightly coat with olive oil and roast in a hot oven until skin starts to crinkle. Set aside.

In the same pan as the chicken, fry down the onions and garlic until soft and beginning to caramelise then add the tomato paste to the bottom of the pan to reduce the bitterness. (about 3 minutes) then deglaze with the white wine.

Then, add the stock, chilli flakes, grated ginger, thyme, black pepper and garam masala, then return the chicken to the pot, add the lemon zest and stir again.

Now add the coconut cream and the red pepper strips, mix well then, cover the pan and gently braise, turning the chicken, for around 30 - 35 minutes until the chicken is just firm but not over cooked.

Serve with arborio rice or baby potatoes and your choice of fresh salad.

Important: When tasting this recipe you find the flavour needs to sharpen up a little, progressively add a teaspoon of red vinegar for your preferred taste.

Stock. It is important that the stock is thick and rich. Your favourite home made stock or premium stock from better food stores will always be preferable, Avoid the cardboard supermarket stocks.

Comments: To buy the very best Spice Road Spices quality Spices go to SPICES