Pepper chicken with ginger & garlic







Cook Time

15-20 Min


  • 3 garlic cloves, roughly chopped
  • 2.5cm/1in piece of fresh root ginger, sliced
  • 4 tablespoons vegetable oil
  • 2 onions, finely sliced
  • 10 curry leaves
  • 1 fresh green chilli, slit lengthways
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon ground turmeric
  • pinch of salt
  • 500g/1lb 2oz skinless chicken breast fillets, cubed
  • 1 teaspoon garam masala
  • 1⁄2 teaspoon ground black pepper
  • Using a mortar and pestle, pound the garlic and ginger to a fine paste. Set aside.
  • Heat the oil in a large frying pan. Add the onions, curry leaves and green chilli and cook over a medium heat until the onions are brown.
  • Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally. Add the coriander, turmeric and salt. Mix well and cook for a further 5 minutes.
  • Add the chicken to the frying pan, stir through, then add 225ml/8fl oz water and the garam masala. Mix well, cover and cook over a low heat for 5 minutes or until the chicken is cooked through.
  • Stir the ground pepper into the mixture, then remove the pan from the heat and serve.
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