Black Pepper Chicken Curry |
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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 4 |
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The next time you need an Indian food fix try this simple dish. I have slightly changed it from the original, created by the Michelin-starred chef Atul Kochhar. Ingredients:
3 -4 chicken breasts, cut into strips |
2 teaspoons ginger paste |
2 teaspoons garlic paste |
1 teaspoon salt |
4 teaspoons fresh ground black pepper |
2 teaspoons white vinegar |
1 teaspoon turmeric |
100 ml oil (sunflower is good) |
2 medium onions, sliced |
2 large onions, chopped and then pureed into a paste |
1 piece ginger, peeled and cut into fine strips |
2 tablespoons chopped coriander leaves |
Directions:
1. Mix together the salt, ginger paste, garlic paste, vinegar, turmeric and 1 tsp of the black pepper.
2. Rub the chicken with this mixture, cover and leave in the fridge for 2-3 hours.
3. Heat the oil in a wide frying pan.
4. Add 2 tsp of the pepper, sauté briefly, then add the sliced onion.
5. Cook until golden, then add the onion paste.
6. Fry until golden again.
7. Add the chicken with any marinade of juices and fry until almost dry.
8. Add a little water, then cook the chicken until done, about 20 minutes.
9. Sprinkle with the ginger strips, coriander and the remaining pepper.
10. Serve hot with naan bread or over basmati rice.
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