Chicken Curry with Black Pepper

Ingredients

 

1 kg boneless chicken thigh

1 cup thick plain yogurt

1 tbsp ground black pepper

1 tsp garam masala

1 tsp chilli powder

1 tsp turmeric

Pinch of salt

1 tsp minced garlic

1 tsp minced ginger

3 whole chopped tomatoes

1 cup water

20 curry leaves, plus extra

1 long red chilli, chopped

2 tablespoons cashew paste

1 cup cashew nuts

2 tbsp mustard oil

1 tsp fennel seeds

1 tsp mustard seeds

1 tsp dried chilli

1 cup blanched spinach

Method

 

1. Mix the plain yogurt, pepper, garam masala, chilli powder, turmeric and salt together in a medium bowl. Add the chicken and mix to coat. Leave the chicken to marinate for as long as possible.

 

2. Using the NIO632 CPCAUS Induction Cooktop, heat a pan and add a splash of olive oil with the garlic and ginger. Cook for a minute, or until it becomes fragrant. Add the chicken mixture to the pan and stir.

 

3. Add the tomatoes, curry leaves, chilli and water to the pan. Stir thoroughly.

 

4. After a few minutes, stir in the cashew paste.

 

5. Heat a separate pan then add a splash of oil and cashew nuts. Toast for a minute, and then add the mustard oil, fennel seeds, mustard seeds, dried chilli and a few extra curry leaves.

 

6. Pour the toasted cashew mixture over the top of the chicken. Add the blanched spinach and stir gently. Serve with flatbread and lime wedges.

 

Serves 4-6