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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INGREDIENTS
Nutrition- 2tablespoons sunflower oil
- 1
- 4
- 1
- 1teaspoon ginger paste
- 1teaspoon garlic paste
- 1 1⁄2
- 1⁄2teaspoon ground turmeric
- 1⁄2teaspoon chili powder
- 1 1⁄4cups plain yogurt
-
For the tomato salad
- 4
- squeeze lemon juice
- handful fresh cilantro leaves
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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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