Black Pepper Chicken Fry
Recipe: #31226
January 01, 2019
Categories: Chicken, Tomato, Indian, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Fresh Tomatoes, Boneless Pieces, Kosher Meat, Chicken Dinner, Indian Chicken, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.