BLACK PEPPER CHICKEN & ONION CURRY

Serves 4 Ingredients

1 tbsp ginger garlic paste

(see note)

1 tsp sea salt flakes

2 tbsp lemon juice

2 tsp ground turmeric

2 tsp ground coriander 1 tsp chilli powder

1 tbsp freshly ground black

pepper

4 x 180g chicken marylands, cut into thigh and leg joints

100ml vegetable oil 2 brown onions, sliced

lengthwise

½ cup onion puree (blend 1 white onion with 2 tbsp vegetable oil)

2 tbsp ginger, finely

shredded

4 tbsp coriander leaves,

roughly chopped

2 tbsp fried shallot slices

This dish is an enduring favourite from Hyderabad, where black pepper is a prominent seasoning and heavily used in the robust, Andhra-style cooking. Subtlety is not key here, there should be a very obvious pepper kick to this curry, so add a little more if your palate prefers. For extra zing, I like to add a few extra grinds from the pepper mill just as I serve.

Method From Indian Cooking Class

Place the ginger garlic paste, salt, lemon juice, turmeric, coriander, chilli and half the pepper in a bowl and mix to combine. Rub into the chicken. Place in the fridge to marinate for 2 hours.

Heat the oil in a large frying pan over medium heat. Add the remaining black pepper and the onion and cook, stirring, for 5 minutes or until softened and starting to colour.

Reduce heat slightly, stir in the onion puree and cook for a further 10 minutes or until onion is browned. Increase heat to medium-high, add the chicken with its marinade and cook for 5 minutes to remove any excess liquid. Add 1 cup (250 ml) water and simmer, turning the chicken halfway through, for 15 minutes or until chicken is just cooked through.

Check seasoning and add a little extra salt, if necessary. Transfer to a serving dish and garnish with shredded ginger, coriander leaves and fried shallots.

Note

Roughly chop equal quantities of garlic cloves and peeled fresh ginger and blend in a food processor with a spoonful of water to form a smooth paste. Keep refrigerated in an airtight container and use within two days.

Extracted from Christine Manfield’s Indian Cooking Class, Simon & Schuster Australia, $60