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Atul Kochhar’s black pepper chicken curry

Atul Kochhar’s black pepper chicken curry

Name: Atul Kochhar’s black pepper chicken curry
Total time: 40 min
Yield: serves 4
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

Published: December 19, 2014 at 2:28 PM

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serves 4

Easy

Total time: 40 mins

+ marinating

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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.

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Ingredients

Nutrition

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

Nutrition: per serving

kcal323
fat7.7g
saturates1.7g
carbs17.8g
sugars0g
fibre2.3g
protein46.8g
salt0.44g

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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