Atul Kochhar’s black pepper chicken curry
- Preparation and cooking time
- Total time
- + marinating
- Easy
- serves 4
Skip to ingredients
- 1 chickenjointed into 8 pieces
- grated to make 1 tsp root gingerjulienned into shreds
- 1 tsp garliccrushed
- 2 tbsp white wine vinegar or lemon juice
- 1 tsp turmeric
- 4 tsp black peppercrushed (use a pestle and mortar)
- vegetable oil
- 2 medium onionsblended to a paste in a food processor
Nutrition: per serving
- kcal323
- fat7.7g
- saturates1.7g
- carbs17.8g
- sugars0g
- fibre2.3g
- protein46.8g
- salt0.44g
Method
step 1
Put the chicken, grated ginger, garlic, vinegar, turmeric, 1 tsp salt and 1 tsp of the crushed black pepper in a bowl and toss together. Leave to marinate for 2-3 hours in the fridge.
step 2
Heat a little oil in a large frying pan, add another 2 tsp crushed pepper, then add the sliced onion. Cook until golden and then add the onion paste and keep cooking until golden. Add chicken and marinade and cook until all the liquid has evaporated. Keep adding a little water to the pan to stop anything sticking and continue frying the chicken until it is cooked through. Just before serving, sprinkle over the shredded ginger, coriander and the last of the pepper. Serve with indian bread and tomato, onion and cucumber salad.
