Monday, 5 September 2011

Black Pepper Chicken Curry

As the years go by, I am much more brutal about the worth of a cookbook and whether it merits precious space on my bookshelves.  If I have never cooked a successful recipe from a book, then it is OUT!  A new book I got last week has already passed the test - 'The Three Sisters Indian Cookbook' is a really good publication with what seems to me to be authentic North Indian home cooking.  The Black Pepper Chicken curry I cooked tonight was WONderful!  It was a dryish curry, which I partnered with a nice recipe from Hugh Fearnley-Whittingstall for Potato and Chard Curry, and simple boiled basmati.  I shan't reproduce the recipe here in full, as it is copyright, but to give an idea,skinless chicken pieces are marinated in lemon juice, ground ginger, turmeric and LOTS of ground black pepper.  A paste is made of onion, garlic and fresh ginger.  Cloves, cinnamon sticks and cardamom pods are assembled, along with more ground black pepper.  The chicken is fried in a wok along with the paste and whole spices and some water to just cover.  The dish is simmered under chicken is tender and water has reduced to cover the chicken in the spicy paste.  Lots of chopped coriander is stirred through just before serving - delicious!  Get the book for some really simple, achievable North Indian food.

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