black pepper chicken curry (hyderbadi kali mirich ka murg)rating:
This dish has its flavour profile built around black pepper. It is a spicy, tangy and aromatic chicken curry with fresh flavours.
1 chicken (approx 700 g), cut into 8 pieces
1 tsp salt
4 tsp freshly crushed black pepper
2 tbsp white vinegar
1 tsp turmeric
100 ml sunflower oil
2 medium onions, sliced
2 large onions, blended to a paste
knob of ginger, peeled and cut into fine matchsticks
lots of garlic, chopped fine
2 tbsp chopped coriander leaves
Mix together the salt, vinegar, turmeric and 1 tsp of the crushed pepper. Rub the chicken thoroughly with this mixture, cover and leave in the fridge for 2-3 hours.
Heat the oil in a wide frying-pan, add 2 tsp of crushed pepper, sauté briefly, then add the sliced onion. Cook until golden, then add the onion paste. Fry until golden again.
Add chicken with any marinade or juices and fry until almost dry. Add a little water, then cook the chicken for 20 minutes, or until done. Sprinkle with the ginger and coriander, and the remaining crushed pepper. Serve hot, with Indian breads.