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.
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