Curry and pepper chicken

This will be a favorite for those of you who love the aroma of crisp fried curry leaves and ground pepper over moist chicken! Curry refers to the actual curry leaves (not curry powder) that are used as tempering alongside mustard seeds in many Indian dishes.

What you need: Serves 4 to 6 as an appetizer
2 lbs whole chicken, cut into 2-inch pieces
4 sprigs of fresh curry leaves or a handful of dried ones.
1 tbsp pepper
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tsp lime juice
1 cup white onions cut into strips
Salt to taste
2 tbsp olive/vegetable oil

In a plastic bag or container, add in the chicken pieces with turmeric, pepper, coriander, salt and lime juice. Rub them into the chicken and marinate in the fridge overnight or for a couple of hours.

You may cook the chicken on an open grill or bake it at 375 degrees for 25 minutes until the juices run and the chicken is tender. Then you temper them in a wok with curry leaves and onion.

I have cooked the recipe on the stovetop. Place a wok or saucepan on medium heat. Add oil. When it begins to shimmer, add in the curry leaves and cover for a few minutes, so the spluttering subsides.

Add the marinated chicken pieces and saute for 10 to 12 minutes until they are moist, tender and cooked. Once the water in the pan has evaporated, add in the onions. Let it cook along for about five more minutes.

Serve it hot on a plate, with some yogurt dip to cool off the spice; enjoy!

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