Pepper Chicken Curry
Spice Mix
- 2 teaspoons whole peppercorns
- 4 cloves
- 2 teaspoons cumin seeds
- ½ inch cinnamon stick
Roast the spices and grind, keep aside.
- 1 tablespoon oil
- 2 inch fresh ginger, grated
- 5 garlic cloves, grated
- 2 teaspoons salt
- 2 pounds chicken thighs, skin off with bone
Mix the spices, oil, ginger, garlic and salt. Mix well and rub all over the chicken pieces and marinate for 2 to 3 hours.
- 2 tablespoons ghee or butter
- 1 large yellow onion, sliced
- 10 to 15 curry leaves, chopped
- 1 teaspoon turmeric
- 2 cups chicken broth
- ½ cup cilantro, chopped
Heat a heavy saucepan with the ghee. Brown the chicken pieces on both sides on high heat for 2 to 3 minutes each. Take the pieces out and add the onion and curry leaves. Add the turmeric and sauté on medium heat for 4 to 5 minutes, stirring occasionally. Add the chicken pieces and broth. Bring to a boil and lower heat to a simmer and cover with lid. Cook for 20 to 25 minutes and take the lid off to check if chicken is done. Increase the heat to cook any excess liquid in the pan. Check for seasonings and garnish with cilantro.
