Kali Mirch Murg (Chicken Curry With Black Pepper) - cooking recipe

Ingredients

2 tablespoons sunflower oil
1 bay leaf
4 cloves
1 teaspoon black peppercorns, roughly crushed
1 teaspoon ginger paste
1 teaspoon garlic paste
1 1/2 lbs chicken fillets, cubed
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
salt
1 1/4 cups plain yogurt
boiled rice, to serve
For the tomato salad
4 tomatoes, sliced
salt
squeeze lemon juice
handful fresh cilantro leaves

Preparation

Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
After 30 seconds, add the chicken and mix well.
Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.
Stir the yoghurt into the chicken, mixing well.
Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.