Pepper Chicken
SERVES 4 ♦ PREPARATION TIME: 20 MINUTES ♦ COOKING TIME: 2 1/2 HOURS
500g Boneless chicken thigh (remove excess fat), cut into cubes (20mm pieces)
2 tbsp Vegetable oil
150g Onion, sliced
1/2 tsp Mustard seeds
2 Green chillies, finely chopped
4 Garlic cloves, sliced
1/2 tsp Black peppercorns, cracked
1 Jar (540g) Patak’s Madras or Balti Cooking Sauce
100ml Water
100ml Single cream (optional)
1. Heat the oil in a pan and add the mustard seeds. As they begin to crackle add the garlic and fry for several minutes.
2. Add the sliced onions and sauté until light golden brown. Add the chopped green chillies and the Patak’s Madras or Balti Cooking Sauce and mix well.
3 Add the chicken with 100ml of water and transfer to your Kenwood Curry Cooker. Cook on High for 2 - 21/2 hours.
4 Add the cracked black peppercorns and stir in the cream (optional).
Serve hot with basmati rice, chapattis or naan bread.
SERVES 4 ♦ PREPARATION TIME: 20 MINUTES ♦ COOKING TIME: 2 1/2 HOURS
500g Boneless chicken thigh (remove excess fat), cut into cubes (20mm pieces)
2 tbsp Vegetable oil
150g Onion, sliced
1/2 tsp Mustard seeds
2 Green chillies, finely chopped
4 Garlic cloves, sliced
1/2 tsp Black peppercorns, cracked
1 Jar (540g) Patak’s Madras or Balti Cooking Sauce
100ml Water
100ml Single cream (optional)
1. Heat the oil in a pan and add the mustard seeds. As they begin to crackle add the garlic and fry for several minutes.
2. Add the sliced onions and sauté until light golden brown. Add the chopped green chillies and the Patak’s Madras or Balti Cooking Sauce and mix well.
3 Add the chicken with 100ml of water and transfer to your Kenwood Curry Cooker. Cook on High for 2 - 21/2 hours.
4 Add the cracked black peppercorns and stir in the cream (optional).
Serve hot with basmati rice, chapattis or naan bread.
1 comments:
I love Indian recipe, it looks very delicious and healthy, this sunday i am going in restaurant for eating that kind of food. restaurant near venkateshwar college
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