Peppery Chicken Curry
Absolutely delicious as written! I did change some of the steps to make it easier to prepare, but the intent of the recipe is valid and tasty!
Ingredients
- 400 grams chicken thighs, boneless, skinless, cut into 1 inch pieces, (14 oz)
- 2 cloves garlic, smashed and minced
- 1 teaspoon ginger, minced, or 1/8 teaspoon ground ginger
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon ground turmeric
- 5-6 saffron threads, (I cringe when I use this)
- 2 teaspoons coarse ground black pepper
- 1/4 teaspoon salt
- 1 onion, sliced
- 1 onion, grated
- 2 tablespoons cooking oil
- 1/2 cup water
Instructions
- In a shallow bowl, add the chicken, garlic, ginger, salt, rice vinegar, turmeric, saffron (and I cringe when using that), and only 1 teaspoon of the black pepper.
- Mix to coat the chicken pieces. Set aside to marinate as you continue on.
- Slice one onion and set that aside. Grate the other onion and set this aside. You can also use a food processor to grate the onion, I use a box grater.
- In a large non stick pan, heat the oil on medium heat, when hot, add the sliced onion and the remaining 1 teaspoon of black pepper.
- Cook for about 6-10 minutes or until nearly all is golden brown, stirring often.
- Reduce heat on the pan to low, add the grated onion and cook that until it is golden brown, about 5 minutes or so.
- Add the chicken and the marinade, stir the chicken to coat with the onion and spices, cook to just brown the meat.
- Add the water, stir, and bring to a simmer and cook for about 20 minutes or until the chicken is cooked through and tender.
- Serve over rice or pasta of your choice.
Notes
Low cost.
Adapted from an internet recipe.