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Pepper Chicken Curry

July 21, 2009
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chicken curryA very easy chicken curry that requires almost no spices – so a good one to try if you are new at making Indian curries or you don’t have a ridiculously huge spice collection like I do! If you are an expert curry maker, I think you will enjoy this one too. It is tangy from yougurt, tomato and lemon, hot from pepper and garam masala if you use it. This was a new one for me and it got the stamp of approval from the family…particularly Mr Chicken himself (a.k.a. Andrew the lover of all things chicken!)

Here is the recipe if you would like to try it. It does have a lot of garlic and ginger in it – that is the main ‘spice’ so be bold with it! It’s got to help with the swine flu immunity too surely….

chicken curry comp

Pepper Chicken Curry

1 chicken cut into 10 pieces, skin removed. Feel free to use thigh fillets or alternate if you prefer.

For the marinade:

1/2 cup natural (unsweetened) yogurt
5 cloves of garlic
5 cm  piece of ginger (you are aiming for the same amount of ginger and garlic)
2 tablespoons of black  peppercorns (you may want to reduce this slightly)
1 lemon juiced

Pound the ginger, garlic and pepper and a little salt together until you get a paste (or close enough to one!). Mix through with the yogurt. Pour the lemon juice over the chicken and add the marinade. Mix well. Ideally you should try and leave this for an hour, but if like me you don’t have the time, then that is ok too. By the time you get the rest of the stuff ready it will have had sufficient marinating time.

1 large onion finely diced
3 cloves of garlic
3cm piece of ginger (as before you want equal quantities of ginger and garlic and you want them in a paste)
1 tin of tomatoes or 4-5 tomatoes chopped
1 tablespoon of garam masala (optional)
Fresh corriander to garnish

Fry the onion until light golden. Add the garlic and ginger paste and fry for a couple of minutes. Add the tomatoes and cook for 5-10 minutes. You want it to all be fairly mushy at this stage. Now add in the chicken, marinade and a half cup of water. Stir well and cover. Cook on a low heat until the chicken is soft and cooked. Chop the stems of your corrainder and mix it into the curry along with the garam masala powder if you are using it. Garnish with fresh corrander.

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One Comment leave one →
  1. July 27, 2009 3:38 PM

    I’ve printed this out to try! Will let you know how I go…

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