Pepper chicken with ginger & garlic
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.