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Kali mirch murg (chicken curry with black pepper)

Monisha Bharadwaj from Good Food Live
Monisha Bharadwaj combines tender chicken, spices and yogurt to make a quick, tasty curry served with rice and tomato salad

Kali mirch murg (chicken curry with black pepper)

Method

1. Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.

3. After 30 seconds, add the chicken and mix well.

4. Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.

5. Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.

6. Stir the whisked yoghurt into the chicken, mixing well.

7. Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
2 tbsp sunflower oil
1 bay leaf
4 Cloves
1 tsp Black peppercorns, roughly crushed
1 tsp root ginger paste
1 tsp garlic paste
600g chicken fillet, cubed
1/2 tsp ground turmeric
1/2 tsp Chilli powder
Salt
300ml natural yogurt, whisked
boiled rice, to serve