Pepper chicken

PT50M

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Ingredients

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Pepper chicken

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
2
Make a paste by mixing together the garlic purée and the finely grated 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
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
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
7
Remove the pan from the heat, sprinkle with the crushed peppercorns and serve
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