Servings : Serves 3-4
The star ingredient in this dish is freshly cracked black pepper, making it a spicy and fragrant dish that goes superbly over rice or with some kind of bread.
- 500 gm boneless chicken breasts, cubed
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 green chilli, chopped
- 1 capsicum/bell pepper, cubed
- 3 tbsp oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp salt, or to taste
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp red chilli powder
- 2 tsp tomato paste/puree
- 1 tbsp roughly crushed black pepper (freshly cracked)
- 1 tsp lemon juice
- fresh coriander for garnishing
Heat the oil in a pan, add chopped onions and fry until lightly golden. Then add the ginger and garlic pastes. Fry for a few seconds then add the chopped tomatoes and tomato paste. Cook these until completely softened.
Next, add the chicken cubes, chopped chilli and capsicum. Sprinkle the salt, cumin powder, coriander powder, chilli powder and half the pepper powder. Stir fry on high heat for a few minutes, then add a splash of water. Cover and simmer on low heat until the chicken is fully cooked and tender.
Finally sprinkle the remaining black pepper, taste and adjust salt and squeeze in the lemon juice. Give it a final stir and turn off the heat. I prefer this dish on the dry side, but for a saucier outcome, simply add a bit more water and simmer.
For a bbq flavor, light a coal, place it on a piece of foil in the center of your pan and drop a bit of oil directly on the lit coal. Cover the pan and let the smoke envelope the chicken for a minute. Open and discard the coal. Mix everything once more, garnish with coriander and serve.