Peppery Chicken Curry
1 pound chicken fillet
2 tsp black pepper (freshly grinded)
thumb-size piece of ginger
1/2 a tsp salt
1 tsp turmeric
5 tbsp oil
3 medium onions
3 garlic cloves
1 cup water
The original recipe called for a cut up fryer. I opted for chicken fillets that I cut up in coarse pieces.
Grate or mash 3 medium sized garlic cloves and put them in a bowl.
Peel and grate a thumb-size piece of fresh ginger and add it to the garlic. Grating ginger is by far the best method for me, you don’t get those annoying stringy bits and it gets really mashed.
Add the salt, turmeric and 1 tsp black pepper. Squeeze in some lemon juice, about 1/3 of a lemon should do. Add 1 tbsp oil.
Combine all ingredients and there’s your marinade.
Place the chicken pieces in a baking tray with non-poroush surface and mix them with the marinade. Cover the chicken with plastic wrap and let it marinade for at least 2 hours.
I’m using 3 medium-sized onions for this.
I coarsely cut up 2 onions and transfer them to my blender bowl where I use my immersion blender to puree them. You can also use your regular blender for this.
Peel the other onion, cut it in half and slice it in rings. Or in quartered slices, as I like to do.
Heat 4 tbsp high heat cooking oil, such as peanut oil, and add 1 tsp pepper to the oil. Stir-fry the pepper for about 30 seconds. This smells fabulous. Add the onion slices and cook until the onion is soft.
Then add the onion puree and cook over medium heat for 5 minutes.
Add your chicken pieces, combine everything and cook for another 5 minutes.
Pour in a cup of water, stir well and bring everything to a boil. Lower the heat and let the chicken simmer for 20 minutes. Season with salt to taste