Indian pepper chicken recipe

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

1. 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.
2. Heat the oil in a larger frying pan.  Add the onions, curry leaves and green chilli and cook until the onions become translucent.
3. 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.