Chicken Curry with Black Pepper

 

Another week another curry! I just can’t get enough. This is really simple and effective and uses things you probably already have in your cupboards so can be rustled up easily for a midweek meal. I used chicken thighs on the bone for this but you could use them without the bone if you prefer – just dont use breast! Its just not the same.

Ingredients
serves 4
2 hours to marinade – 45 mins to cook.

2 tbsp garlic and ginger paste
 2 – 3 skinless pieces of chicken on the bone per person – thigh or drumstick.
1 tsp tumeric powder
2 large onions diced
1 green chilli sliced with seeds
8 tomatoes chopped fine
200ml water
a knob of butter

Spice mix
2 tsp black peppercorns
1 tbsp corriander seeds
1 inch of cinnamon stick
1 tsp fennel seeds
3 cloves
2 dried red chillis or 1 tsp chilli flakes
1 tsp cumin seeds

Put the garlic and ginger paste and tumeric in a bowl and mix together. Put in the chicken pieces and make sure they are coated evenly then leave in the fridge to marinade for at least 2 hours.

Put all the spice mix ingredients in a spice grinder if you have one ( unfortunately I don’t but it’s on my list) or a pestle and mortar and grind together until it resembles a coarse powder.

Fry the onions in a little oil until soft then add the sliced chilli and fry for a few more minutes. Add the chopped fresh tomatoes and cook for 4 – 5 minutes until they have broken down.

Add the chicken pieces and cook on a medium heat for about 5 minutes making sure you turn it to seal all the sides, then add the spice powder and cook for another few minutes.

Add 200ml of water and stir round all the side of the pan to get all the flavour off and thicken the sauce – season with salt and a knob of butter and then simmer on a low heat with the lid on for 25 – 30 minutes until the sauce has thickened. You could also put into an oven proof dish and cook in the oven for 30 minutes on 180 degrees. If the sauce doesnt thicken enough cook for 5 minutes in the oven without the lid.

Serve with rice and chappati or naan! ( I skipped that bit as I am watching the calories!)

You may notice that my dish appears to have red chilli in… it does because I had run out of green but try and use green if you can!

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