Ingredients
-
3 - 4
-
2
-
2
-
1
-
4
-
2
-
1
-
100
-
2
-
2
-
-
-
-
-
Directions
Black Pepper Chicken Curry,The next time you need an Indian food fix try this simple dish. I have slightly changed it from the original, created by the Michelin-starred chef Atul Kochhar.,Haven’t made this yet, but sounds interesting. I am worried that the spicy level will be to much for my husband, a light weight with spice. Will the 4 t of pepper be too spicy?,This was really good – the whole family loved it. Will be making it again, thanks!! (^o^)o
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Steps
|
1
Done
|
Mix Together the Salt, Ginger Paste, Garlic Paste, Vinegar, Turmeric and 1 Tsp of the Black Pepper. |
|
2
Done
|
Rub the Chicken With This Mixture, Cover and Leave in the Fridge For 2-3 Hours. |
|
3
Done
|
Heat the Oil in a Wide Frying Pan. |
|
4
Done
|
Add 2 Tsp of the Pepper, Saut Briefly, Then Add the Sliced Onion. |
|
5
Done
|
Cook Until Golden, Then Add the Onion Paste. |
|
6
Done
|
Fry Until Golden Again. |
|
7
Done
|
Add the Chicken With Any Marinade of Juices and Fry Until Almost Dry. |
|
8
Done
|
Add a Little Water, Then Cook the Chicken Until Done, About 20 Minutes. |
|
9
Done
|
Sprinkle With the Ginger Strips, Coriander and the Remaining Pepper. |
|
10
Done
|
Serve Hot With Naan Bread or Over Basmati Rice. |
