Behind the Recipes
Black Pepper Chicken Curry by Chef Floyd Cardoz
INGREDIENTS:
3 tbsp. canola oil
1 tbsp. cumin, whole
2 sprigs curry leaves
1 large white onion diced
1 tbsp. minced ginger
1 tbsp. minced garlic
1 tbsp. ground black pepper
1 tsp. turmeric
2 cups diced tomatoes or canned tomatoes
1 tbsp. tamarind
1 lbs. boneless chicken
2 cups water
Salt to taste
PREPARATION:
1. Season the chicken with salt and let stand in the refrigerator fro 20 -30 minutes.
2. Place a medium sized stew pot over moderate heat. Add the oil and when it shimmers add the whole cumin, cook for 1 minute.
3. Next, add curry leaves and let them pop and bloom approximately 1 minute.
4. Add the onions and cook until translucent.
5. Add ginger and garlic and cook for 2-3 minutes. Add black pepper and turmeric and cook fro 3 minutes more.
6. Add the tomato puree and cook for 5-7 minutes on low heat.
7. Add the seasoned chicken, water, salt to taste and tamarind. Cover and simmer for 20 minutes until chicken is done.
8. Serve with steamed white rice.
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