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Black Pepper Chicken Recipe (Kali Mirch Murgh)

This simple Pakistani curry recipe combines the woody and smokey flavor of fresh turmeric root combined with the heat of freshly ground black pepper. It is very easy to do as it does not use many ingredients and is delicious; I served this dish with grated carrots on the side and some Thai rice (cooked with Thai pandan leaves).






Ingredients (for four guests):

* 2 lb. chicken, cut into 8 parts
* 1 tablespoon ghee
* 10 curry leaves
* 1 onion, chopped
* 2 cloves garlic, grated
* 1 inch fresh root ginger, grated
* 1 inch fresh turmeric root, grated (1 tablespoon if using powder)
* 1 tablespoon freshly groud black pepper
* 1 tsp long pepper (Pipli), freshly ground
* 1 red tomato, diced
* salt

Preparation:

1) In a saucepan, heat up the ghee. Add curry leaves and then mix in the onion, garlic, ginger and turmeric; fry everything until the onions start to brown.

2) Add the black pepper and tomatoes and reduce the mixture to a puree, using a blender or food processor; pour the puree back to the saucepan.

3) Mix in two cups boiling water and the chicken pieces.

4) Mix well and simmer over low-heat setting until the chicken is cooked.


Serve with rice and salad.