Kali Mirch Murg (chicken Curry With Black Pepper)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons sunflower oil
• 1 bay leaf
• 4 cloves
• 1 teaspoon black peppercorns, roughly crushed
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 1/2 lbs chicken fillets, cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• salt
• 1 1/4 cups plain yogurt
• boiled rice, to serve
• 4 tomatoes, sliced
• salt
• squeeze lemon juice
• handful fresh cilantro leaves

Recipe

• 1 heat the sunflower oil in a wok. add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
• 2 after 30 seconds, add the chicken and mix well.
• 3 add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
• 4 meanwhile, place the tomatoes in a serving dish. season with a sprinkling of salt and lemon juice. sprinkle with coriander leaves.
• 5 stir the yoghurt into the chicken, mixing well.
• 6 heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.