13 May 2009

Indian pepper chicken recipe

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This recipe really should have been posted closer to the blog on black pepper.

500g                 Chicken, cut into bite sized pieces

2 cloves            Garlic, smashed and chopped

2cm                  Fresh ginger, grated

4tbsp                Sunflower oil

2                              Onions, sliced

12                           Curry leaves

½                     Green chilli and remove seeds

1tsp                  Coriander seeds

½tsp                 Turmeric

225ml               Vegetable stock (Steenbergs organic vegetable bouillon powder)

1tsp                  Steenbergs garam masala

½tsp                 Freshly milled Indian black pepper

½tsp                 Natural sea salt

Dry fry (or brown in the oven) the coriander seeds, then grind them in a pestle and mortar or electric coffee grinder.  Add the garlic and ginger and mash to a paste.

Heat the oil in a larger frying pan.  Add the onions, curry leaves and green chilli and cook until the onions become translucent.

Add the seasoning paste and cook for 3 minutes, then add turmeric and a pinch of sea salt.  Mix well and cook for a further 5 minutes.  Add the chicken, stir through.  Add the stock and the garam masala.  Cover and cook for 5 minutes on a gentle heat or until the chicken is cooked through.  Stir the ground pepper into the mixture and serve with boiled rice and dhal.