Kali Mirch Murg (Chicken Curry With Black Pepper)

"This recipe combines tender chicken, spices and yogurt to make a quick, tasty curry served with rice and tomato salad."
 
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Ready In:
40mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
  • After 30 seconds, add the chicken and mix well.
  • Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
  • Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.
  • Stir the yoghurt into the chicken, mixing well.
  • Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.

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Reviews

  1. Thanks for a great one. Super quick, really easy, very tasty, a winner all around. I added some peas and served with saffron rice. I did not have ginger paste so I just chopped up some ginger really finely and added that. It worked out great. Will make this again for sure!
     
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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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