Recipe for 4
Indian Peppery Chicken Recipe
Recipe for 4
Ingredients
| 3 | cloves garlic, roughly chopped |
| 2½ cm | fresh ginger, peeled and grated |
| 4 tablespoons | vegetable oil |
| 2 | medium onions, finely sliced |
| 10 | curry leaves |
| 1 | green chilli, slit lengthways |
| 1 teaspoon | ground coriander |
| ½ teaspoon | turmeric powder |
| 500g | chicken, cubed |
| 1 teaspoon | garam masala |
| 225ml | water |
| ½ teaspoon | freshly milled black pepper |
| Sea salt such as Steenbergs traditional sun dried sea salt |
Method
- Pound the garlic and ginger to a fine paste in a pestle and mortar.
- Heat the oil in a large frying pan, add onions, curry leaves and green chilli and cook until onions are brown.
- Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally.
- Add the coriander, turmeric and salt. Mix well and cook for 5 minutes.
- Add the chicken to the frying pan, stir, add the water and garam masala.
- Mix well, cover and cook for 25 minutes on a low heat. Stir the ground pepper into the mix.
Shop for ingredients
You may also enjoy
Hassleback Chicken breast with Ras al Hanut Recipe
This quick chicken recipe was originally designed to go alongside the Asparagus and melon Tabbouleh in the vegetable section of Steenbergs...
