Black Pepper Chicken Curry
- Ready In:
- 3hrs 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 -4 chicken breasts, cut into strips
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon salt
- 4 teaspoons fresh ground black pepper
- 2 teaspoons white vinegar
- 1 teaspoon turmeric
- 100 ml oil (sunflower is good)
- 2 medium onions, sliced
- 2 large onions, chopped and then pureed into a paste
- 1 piece ginger, peeled and cut into fine strips
- 2 tablespoons chopped coriander leaves
directions
- Mix together the salt, ginger paste, garlic paste, vinegar, turmeric and 1 tsp of the black pepper.
- Rub the chicken with this mixture, cover and leave in the fridge for 2-3 hours.
- Heat the oil in a wide frying pan.
- Add 2 tsp of the pepper, sauté briefly, then add the sliced onion.
- Cook until golden, then add the onion paste.
- Fry until golden again.
- Add the chicken with any marinade of juices and fry until almost dry.
- Add a little water, then cook the chicken until done, about 20 minutes.
- Sprinkle with the ginger strips, coriander and the remaining pepper.
- Serve hot with naan bread or over basmati rice.
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Reviews
-
This was a real suprise. I thought we'd enjoy it, but I didn't know how much. I worried about the 4 teaspoons of pepper being too overpowering, but decided to trust SG and go with it-it was perfect. I found the 2 onion steps took about 40 minutes to cook, and then the chicken took only about 10 minutes more (I used thigh fillets cut into quite thin strips). The ginger, cilantro and extra pepper give it a great burst of flavour to finish.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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