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pepper chicken curry recipe

Written on Friday, November 11, 2016 | 10:30:00 AM

Serves : servings 

Ingredients : 
- 4 skinless, boneless chicken breasts, cut into large dice
- 1 tbsp groundnut or sunflower oil
- 2–3 green chillies, slit lengthways, deseeded if you like
- 1 onion, finely sliced
- 1 green pepper, deseeded and cut into strips
- 1 tbsp yoghurt
- 1 medium tomato, finely chopped (optional)
- juice of 1⁄2 lemon
- sea salt

- 1 tbsp black peppercorns
- 1⁄2 tsp white peppercorns
- 1 tsp coriander seeds
- 1⁄2 tsp turmeric
- 25g root ginger, peeled and grated
- 6 garlic cloves, crushed

Preparation Method :
1) First make the marinade. Grind the peppercorns and coriander seeds until they’re fairly fine, then mix them with the turmeric in a bowl. Stir in the grated ginger and the garlic and mix well.

2) Put the chicken in a bowl and season it with salt. Spoon over the marinade and mix thoroughly so the chicken pieces are well coated, then leave to marinate for a couple of hours.

3) Heat the oil in a large frying pan or a wok. Add the green chillies and cook them for a few minutes to flavour the oil, then remove them or leave them in – up to you. Add the onion and green pepper and fry them over a medium heat until they’re starting to brown and soften.

4) Add the chicken to the pan and fry it quickly until brown on all sides. Stir in the yoghurt and cook until all the liquid has evaporated, then stir in the tomato, if using. Again, cook until most of the liquid is absorbed. By this time the chicken should be cooked through.

5) Sprinkle over the lemon juice before serving.


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