My express shipment hasn't arrived yet with all of the spices that I mailed myself from San Diego. So, I had to find something simple and delicious. We had to buy some turmeric, but that was about it.
Nice flavor from the slow-cooked onions, and clean, simple flavor from the pepper. This delivered pretty good flavor for something so simple.
Recipe By: Atul Kochhar - Simple Indian
Serving Size: 4
Summary:
Black pepper is a favored spice in Hyderabad. This recipe brings the full flavor of freshly crushed pepper into the sauce rather than drawing on its fiery heat. The final sprinkling of toasted pepper makes a huge difference.
Ingredients:
CHICKEN AND CURRY
1.2 kg whole chicken
2 teaspoons ginger-garlic paste
1/2 teaspoon salt, or to taste
2 tablespoons white vinegar, or lemon juice
1 teaspoon ground turmeric
3 teaspoons black peppercorns, freshly crushed
2 large onions, roughly chopped
100 milliliters vegetable oil
2 medium onions, sliced
Serving Size: 4
Summary:
Black pepper is a favored spice in Hyderabad. This recipe brings the full flavor of freshly crushed pepper into the sauce rather than drawing on its fiery heat. The final sprinkling of toasted pepper makes a huge difference.
Ingredients:
CHICKEN AND CURRY
1.2 kg whole chicken
2 teaspoons ginger-garlic paste
1/2 teaspoon salt, or to taste
2 tablespoons white vinegar, or lemon juice
1 teaspoon ground turmeric
3 teaspoons black peppercorns, freshly crushed
2 large onions, roughly chopped
100 milliliters vegetable oil
2 medium onions, sliced
GARNISH
ginger julienne
mustard cress
1 teaspoon crushed peppercorns, lightly toasted
Directions:
1. Joint the chicken into 8 pieces and put into a shallow dish. Mix together the ginger-garlic paste, salt, vinegar, turmeric and 1 tsp crushed pepper. Spread over the chicken, cover and marinate in the fridge for 2-3 hours. Put the chopped large onions into a blender or food processor and process to a paste; set aside.
2. Heat the oil in a large deep saute pan, add the remaining 2 tsp crushed peppercorns and saute for 1 minute, then add the sliced onions. Cook gently until softened and golden. Next add the onion paste and fry gently for about 20 minutes until golden brown in color.
3. Add the chicken with the marinade and saute until the liquid evaporates. Add about 200mI water, bring to a simmer and cook for about 20 minutes until the chicken is done. Serve sprinkled with ginger julienne, mustard cress and toasted crushed pepper. Accompany with Indian breads.
ginger julienne
mustard cress
1 teaspoon crushed peppercorns, lightly toasted
Directions:
1. Joint the chicken into 8 pieces and put into a shallow dish. Mix together the ginger-garlic paste, salt, vinegar, turmeric and 1 tsp crushed pepper. Spread over the chicken, cover and marinate in the fridge for 2-3 hours. Put the chopped large onions into a blender or food processor and process to a paste; set aside.
2. Heat the oil in a large deep saute pan, add the remaining 2 tsp crushed peppercorns and saute for 1 minute, then add the sliced onions. Cook gently until softened and golden. Next add the onion paste and fry gently for about 20 minutes until golden brown in color.
3. Add the chicken with the marinade and saute until the liquid evaporates. Add about 200mI water, bring to a simmer and cook for about 20 minutes until the chicken is done. Serve sprinkled with ginger julienne, mustard cress and toasted crushed pepper. Accompany with Indian breads.
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