Friday 10 October - Black Pepper Chicken

Once again, a Friday curry night, and I had a hunt round for something different. I found this in a Reza Mahammad book - the heat for this curry comes from black peppercorns rather than chilli powder.

The first stage was to make a spice mix for the marinade - black pepper, cloves, cinnamon powder and cardamom seeds were ground to a powder.

This spice mix was added to ginger, garlic, cider vinegar, and salt and turmeric for the marinade.

The chicken pieces were added to this, and left in the fridge for a couple of hours.

Next, the whole spices, more peppercorns, cloves, whole cinnamon, cardamoms, cumin seeds and bay leaves.

These were fried along with sliced onions until the onions were lovely and golden.

Then some chopped tomatoes were added until soft.

Finally, the chicken and a splash of water, and all was braised until tender, before finishing off with some fresh coriander and a couple of slit green chillies.

Served with garlic rice, yoghurt and some ready made Indian snacks.