John Myers
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South Indian Pepper Chicken
The perfect south indian pepper chicken recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 2,5 cm Fresh ginger, peeled
- 4 Garlic cloves
- 1 Onion, cut into fine strips
- 4 middle Tomatoes
- 1 tsp Turmeric
- Black pepper from the mill, PLENTY
- 1 Handful Fresh, chopped coriander
- 100 ml Poultry stock
- Oil
Preliminary remark
- It should be noted that pepper is not used as a spice here, but is a real ingredient, so please do not save on the pepper.
preparation
- Score the tomatoes crosswise, scald with boiling water, quench and peel them. Then quarter the tomatoes, remove the stalk and cut into approx. 1 cm cubes. DO NOT remove the seeds or juice.
- Roughly cut the ginger and put it in the blender with the garlic and chop very finely.
- Cut the chicken breast into 6 – 8 pieces, add a little salt and a lot of pepper. If you think there is enough pepper, then pepper it again vigorously. Don’t be afraid of it.
- Heat the oil in a pan and sear the chicken pieces until they turn color, then remove and set aside. Now add the ginger, garlic, onion and turmeric to the pan and roast for a few minutes.
- Then add the tomatoes and the chicken stock, put a lid on the pan, reduce the heat and simmer for about 3 minutes. Now put the chicken back into the pan and simmer with the lid closed on the lowest heat. Season to taste before serving and fold in the coriander.
- Go with a jasmine or basmati rice.
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