Description (Some HTML is OK)
Sharp, fresh and unusual. This isn't a tomato or coconut curry which, when you cook curries regularly, is a real bonus. This is based on the pepper chicken from Anjum Anand's Indian Food Made Easy but I honestly prefer my version - more ginger, more heat, less salty. Remember, you don't have to eat the chillis!
Makes 2 servings
- 1" thumb ginger
- 4 cloves garlic
- ½ tsp garam masala
- 3 tbsp natural yoghurt
- Main Dish
- 2 skinless boneless chicken breasts
- ½ small onion, finely chopped
- 4 whole green birds eye chillis
- 1 tsp ground coriander
- ½ tsp salt
- 2" thumb ginger, finely shredded
- 2 tsp coarse ground black peppercorns
- 100ml water
- Juice of 1 lemon
- Handful of chopped coriander leaves and stalks
Preparation (Some HTML is OK)
First, make the marinade. Peel and crush the garlic, and peel and grate the ginger. Combine the results with the yoghurt and garam masala. Put the chicken breasts in a non-metallic bowl and coat them with the yoghurty mixture.
Leave for a minimum of 30 minutes and a maximum of 8 hours. If it's a very hot day, keep it in the fridge.
Before starting to cook the main dish... Finely chop the onion, and shred the remaining ginger (so you've got strips roughly 2mm squared in cross section and 3cm long).
Get the oil good and hot in a wide frying pan, and then start frying the onions. Fry them until they are golden brown (5 to 10 minutes). When they're golden throw in the shredded ginger, the whole chillis, the ground coriander and the salt. Stir fry for another minute or two.
Next put the chicken breasts and marinade into the pan, and seal the chicken on all sides. Once that's done (another 3 or 4 minutes) pour in the water and add the ground peppercorns. Bring to the boil, and then turn the heat right down.
Leave it to simmer for 20 to 30 minutes, until the chicken is cooked through. Add splashes of boiling water if it dries out too much during the process.
When ready to serve add the lemon juice to loosen up the gravy and stir in the chopped coriander. Give it a good stir and serve.