This recipe really should have been posted closer to the blog on black pepper.
500g Chicken, cut into bite sized pieces
2 cloves Garlic, smashed and chopped
2cm Fresh ginger, grated
4tbsp Sunflower oil
2 Onions, sliced
12 Curry leaves
½ Green chilli and remove seeds
1tsp Coriander seeds
½tsp Turmeric
225ml Vegetable stock (Steenbergs organic vegetable bouillon powder)
½tsp Freshly milled Indian black pepper
½tsp Natural sea salt
Dry fry (or brown in the oven) the coriander seeds, then grind them in a pestle and mortar or electric coffee grinder. Add the garlic and ginger and mash to a paste.
Heat the oil in a larger frying pan. Add the onions, curry leaves and green chilli and cook until the onions become translucent.
Add the seasoning paste and cook for 3 minutes, then add turmeric and a pinch of sea salt. Mix well and cook for a further 5 minutes. Add the chicken, stir through. Add the stock and the garam masala. Cover and cook for 5 minutes on a gentle heat or until the chicken is cooked through. Stir the ground pepper into the mixture and serve with boiled rice and dhal.
Tags: Blog, cooking, curry, Fairtrade blog, Fairtrade spices, foodie, Indian cooking, organic, organic food blog, pepper, recipe, Recipes, spices, Steenbergs, Steenbergs spices
