Black Pepper Chicken Curry

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The next time you need an indian food fix try this simple dish. I have slightly changed it from the original, created by the michelin-starred chef atul kochhar.

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Steps

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Mix together the salt , ginger paste , garlic paste , vinegar , turmeric and 1 tsp of the black pepper.

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Rub the chicken with this mixture , cover and leave in the fridge for 2-3 hours.

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Heat the oil in a wide frying pan.

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Add 2 tsp of the pepper , saut briefly , then add the sliced onion.

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Cook until golden , then add the onion paste.

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Fry until golden again.

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Add the chicken with any marinade of juices and fry until almost dry.

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Add a little water , then cook the chicken until done , about 20 minutes.

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Sprinkle with the ginger strips , coriander and the remaining pepper.

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Serve hot with naan bread or over basmati rice.

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Ingredients

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chicken breasts, ginger paste, garlic paste, salt, fresh ground black pepper, white vinegar, turmeric, oil, onions, ginger, coriander leaves