Olive Magazine

Atul Kochhar’s black pepper chicken curry

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • serves 4

This dish from Atul Kochhar is built around black pepper. It's a spicy, tangy and aromatic curry with fresh flavours. Remove the chicken skin to make this dish a little lighter.

Nutrition:
NutrientUnit
kcal323
fat7.7g
saturates1.7g
carbs17.8g
sugars0g
fibre2.3g
protein46.8g
salt0.44g
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Ingredients

  • 1 chicken, jointed into 8 pieces
  • grated to make 1 tsp root ginger, julienned into shreds
  • 1 tsp garlic, crushed
  • 2 tbsp white wine vinegar or lemon juice
  • 1 tsp turmeric
  • 4 tsp black pepper, crushed (use a pestle and mortar)
  • vegetable oil
  • 2 medium onions, blended to a paste in a food processor

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.

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