A slightly different version of the regular chicken curry… the yogurt marinade adds a new dimension to the taste… thanks to my pakistani family friend for this recipe.
black peppercorns whole
red chilli powder
coriander leaves , chopped
green chillies , slit
- skin and clean the chicken, and cut into pieces. wash and set aside, let the excess water drain out of it.
- in a small grinder, grind together the ginger, garlic, black pepper and vinegar to a paste (add a little water if required)
- in a glass bowl, place the chicken pieces. then add the ground paste and mix well to coat (its best to do this by hand)
- add the yogurt to the chicken, and mix thoroughly by hand. leave to marinate for about 45 minutes.
- in a non-stick kadhai, heat the oil. add the mustard seeds and let them splutter.
- add the finely sliced onion and green chillies to the kadhai, and saute till the onion turns translucent.
- add the turmeric powder and mix well.
- add the chopped tomatoes, along with a dash of salt. (this will help to sweat the tomatoes down quickly)
- whne the tomatoes release their juices, add the red chilli powder and coriander powder. roast this 'masala base' well for about 5 minutes, till the powdered spices lose their raw smell and take on a deep brownish colour.
- add the marinated chicken pieces, and stir gently but thoroughly to ensure that the masala coats the chicken pieces well. the chicken should turn a whitish colour.
- add a little water to the kadhai (about 1/2 cup). bring to the boil, then cover and simmer gently for about 10 minutes.
- check for seasoning, and add salt at this stage. cook for a further 2 minutes.
- add the chopped coriander, stir and turn off the heat.
- transfer to a serving dish, and serve hot with rice or rotis and a 'kachumber' salad on the side.