South Indian Pepper Chicken

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.

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.