Recipe Of Pepper Chicken Curry

Instructions

1. In a dry skillet, toast the cumin seeds and black peppercorns over medium heat until fragrant, about 1 minute. Grind them to a fine powder using a mortar and pestle or a spice grinder.

2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes.

3. Add the minced garlic and grated ginger to the pot and sauté for another 2 minutes until fragrant.

4. Stir in the pureed tomatoes and cook for 5 minutes until the mixture thickens slightly.

5. Add the ground cumin and pepper mixture, coriander powder, turmeric powder, chili powder, garam masala, and salt to the pot. Mix well to combine all the spices.

6. Add the chicken pieces to the pot and coat them evenly with the spice mixture. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through.

7. Taste and adjust the seasoning as needed. If you prefer a spicier curry, you can add more black pepper or chili powder at this stage.

8. Once the chicken is cooked and the curry has reached your desired consistency, remove the pot from the heat.

9. Garnish the Pepper Chicken Curry with fresh cilantro leaves for a pop of color and flavor.

10. Serve the Pepper Chicken Curry hot over a bed of steamed basmati rice or with warm naan bread on the side.