Chicken black pepper curry

Peter Penguin says...

Hello, it's me Peter!

(Serves 4)

Ingredients

  • 1 kilo chicken thighs cut into bite sized pieces
  • 2 tbsp oil
  • 1 cinnamon stick
  • 5 green cardamom pods
  • 1 tsp mustard seeds
  • 3 cloves
  • 2 bay leaves
  • 20 curry leaves
  • 1 teaspoon cumin seeds
  • 2 tablespoons garlic and ginger paste
  • 2 onions – finely chopped
  • 1 onion – thinly sliced
  • 2 sweet green peppers
  • 3 green chilli peppers
  • 20 cherry tomatoes – quartered
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1- 2 tbsp finely ground black pepper
  • 1 tbsp soy sauce
  • 400ml coconut milk
  • Salt to taste
  • Fresh coriander

Method

  1. Heat the oil until bubbling hot.
  2. Add the cinnamon, mustard seeds, cumin seeds, cloves, bay leaves and curry leaves.
  3. When the mustard seeds begin to pop, add the chopped onions and stir it all up.
  4. Fry the onions until they begin to brown and then add the green chillies, black pepper and other ground spices.
  5. Spoon in the garlic and ginger paste and soy sauce. Stir to combine.
  6. Add the chicken and cook for a few minutes until “sealed”.
  7. Add the sliced green peppers, tomatoes and sliced onions and cover the pot.
  8. Cook for five to ten minutes. Add a pinch of salt.
  9. To finish, pour in the coconut milk and simmer until you are happy.
  10. Season with salt and perhaps a little more black pepper to taste and garnish with the fresh coriander.