Black Pepper Chicken Fry

4
Servings
25m
Prep Time
1h
Cook Time
1h 25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (274.1 g)
  • Calories 292.5
  • Total Fat - 11.4 g
  • Saturated Fat - 2 g
  • Cholesterol - 45.6 mg
  • Sodium - 1213.3 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 4.5 g
  • Sugars - 6.9 g
  • Protein - 15.7 g
  • Calcium - 136.6 mg
  • Iron - 4.1 mg
  • Vitamin C - 30.6 mg
  • Thiamin - 0.3 mg

Step 1

To make the pepper masala, dry-roast the spices over a gentle heat and then cool, then grind to a fine powder and store in an airtight container and use as required and

Step 2

Using a mortar and pestle, pound the garlic and ginger to a smooth paste.

Step 3

Heat the oil in a wide, heavy-based saucepan and fry the cinnamon and cardamom over a medium heat for 30 seconds until fragrant and then add the onion and stir over a high heat until golden, about 4 minutes and then add half the pepper masala and stir until fragrant. next adding the ginger garlic paste and the tomato and fry for a few minutes, then season with the salt and cook, stirring, for another minute or so.

Step 4

Add the chicken pieces and stir to coat in the aromatics and fry for 3−4 minutes until the chicken is beginning to colour. Add 1 cup (250 ml) water, then cover the pan with a tight-fitting lid. Reduce the heat and simmer for 20 minutes or until most of the liquid has been absorbed and the chicken is cooked and tender.

Step 5

Remove from the heat and check the seasoning and serve steamed rice.

Step 6

Step 7

Read more at http://www.foodservicenews.com.au/recipes/recipe-christine-manfield-s-black-pepper-chicken-fry#obt3tmbs4j31Ad8z.99

Tips & Variations


No special items needed.

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