Black Pepper Chicken Fry

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.

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Step 7: Read more at http://www.foodservicenews.com.au/recipes/recipe-christine-manfield-s-black-pepper-chicken-fry#obt3tmbs4j31Ad8z.99