Kali Mirch Murg Chicken Curry With Black Pepper Recipes

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KALI MIRCH MURG (CHICKEN CURRY WITH BLACK PEPPER)

This recipe combines tender chicken, spices and yogurt to make a quick, tasty curry served with rice and tomato salad.

Provided by English_Rose

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16



Kali Mirch Murg (Chicken Curry With Black Pepper) image

Steps:

  • Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
  • After 30 seconds, add the chicken and mix well.
  • Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
  • Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.
  • Stir the yoghurt into the chicken, mixing well.
  • Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.

Nutrition Facts : Calories 320.2, Fat 11.7, SaturatedFat 3.1, Cholesterol 108.9, Sodium 155.9, Carbohydrate 9.1, Fiber 1.7, Sugar 6.8, Protein 43.3

2 tablespoons sunflower oil
1 bay leaf
4 cloves
1 teaspoon black peppercorns, roughly crushed
1 teaspoon ginger paste
1 teaspoon garlic paste
1 1/2 lbs chicken fillets, cubed
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
salt
1 1/4 cups plain yogurt
boiled rice, to serve
4 tomatoes, sliced
salt
squeeze lemon juice
handful fresh cilantro leaves

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