MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alfred Prasad's Pepper Chicken
Categories: Poultry, Vegetables, Herbs, Chilies, Curry
Yield: 4 Servings

4 (1") cinnamon sticks
4 Cardamom pods
4 Cloves
2 lg Red onions; fine sliced
2 kg (4 1/2 lb) chicken; skinned
3 Curry leaves
2 ts Ginger; fine grated
2 ts Garlic purée
1 ts Ground turmeric
1 ts Red chilli spice mix
1 ts Ground cumin
2 ts Ground coriander
3 Green chilies; cut
- lengthways
2 lg Tomatoes; fine chopped
1 ts Peppercorns; crushed

First, prepare the skinned chicken by cutting each
breast into 3 pieces and each leg into 2 pieces (thigh
and leg). Set aside until required.

Make a paste by mixing together the garlic purée and the
finely grated ginger.

Heat oil in a thick-bottomed saucepan over a medium
heat. Add the cinnamon sticks, cardamom pods and cloves
and sauté for 30 seconds. Add the sliced onions and
sauté, stirring occasionally until nicely coloured.

Add the pieces of bone-on chicken, add the ginger-garlic
paste, turmeric powder, chilli powder, ground cumin,
ground coriander and salt and cook for 10 minutes.

Add 1/2 a cup of hot water, stir well, cover with a lid
and simmer for a further 15 minutes.

Now add the green chilies, curry leaves and chopped
tomatoes. Turn up the heat and cook for 5 minutes or
until the chicken is cooked through - prod the thighs
and drumsticks with a fork to judge whether they are
cooked through or not.

Remove the pan from the heat, sprinkle with the crushed
peppercorns and serve.

Recipe kindly provided by Great British Chefs

RECIPE FROM: https://ocado.com

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