Pepper chicken

servings4
50 minutes

Ingredients

Pepper chicken

  • 1 chicken, skinned
  • 2 tsp garlic purée
  • 2 tsp ginger, finely grated
  • 4 cinnamon sticks
  • 4 cardamom pods
  • 4 cloves
  • 2 red onions, finely sliced
  • 1 tsp ground turmeric
  • 1 tsp red chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 3 curry leaves
  • 3 green chillies, cut lengthways
  • 2 tomatoes, finely chopped
  • 1 tsp peppercorns, crushed
  • vegetable oil
  • salt

Method

1
First, prepare the skinned chicken by cutting each breast into 3 pieces and each leg into 2 pieces (thigh and leg). Set aside until required
  • 1 chicken
2
Make a paste by mixing together the garlic purée and the finely grated ginger
  • 2 tsp garlic purée
  • 2 tsp ginger
3
Heat oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon sticks, cardamom pods and cloves and sauté for 30 seconds. Add the sliced onions, stirring occasionally until nicely coloured
  • 4 cinnamon sticks
  • 4 cardamom pods
  • 4 cloves
  • 2 red onions
  • vegetable oil
4
Add the pieces of bone-on chicken, add the ginger-garlic paste, turmeric powder, chilli powder, ground cumin, ground coriander and salt and cook for 10 minutes
  • 1 tsp ground turmeric
  • 1 tsp red chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • salt
5
Add 1/2 a cup of hot water, stir well, cover with a lid and simmer for a further 15 minutes
6
Now add the green chillies, curry leaves and chopped tomatoes. Turn up the heat and cook for 5 minutes or until the chicken is cooked through - prod the thighs and drumsticks with a fork to judge whether they are cooked through or not
  • 3 green chillies
  • 3 curry leaves
  • 2 tomatoes
7
Remove the pan from the heat, sprinkle with the crushed peppercorns and serve
  • 1 tsp peppercorns