13 May 2009

Indian pepper chicken recipe

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


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.