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Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: tempest63 on May 18, 2020, 07:55 AM

Title: Black Pepper Chicken with thanks to Anjum Anand
Post by: tempest63 on May 18, 2020, 07:55 AM
We made this last night for a pensioner we seem to have adopted. His only experience of Indian has been BIR so we cooked a few traditional style dishes and he loved them all, but this was his favourite.

Anjum Anand in an article for the Grauniad says if she could choose her final meal this would be it.

Black pepper chicken
Serves 6
1kg chicken joints, skinned, with all visible fat removed and cleaned
3 tbsp vegetable oil
1 small onion, finely chopped
1-2 green chillies, pierced
5cm chunk of peeled ginger, cut into thin shreds
1 tbsp coriander powder
Salt, to taste
200ml water
1 tbsp black peppercorns, coarsely ground or to taste
½ tsp garam masala
2 tsp lemon juice
Two handfuls of fresh coriander, leaves and stalks, chopped

For the marinade
10g fresh ginger, peeled
30g garlic, peeled
1 tsp garam masala
1 chicken stock cube, dissolved in 3 tbsp hot water

1 Make a paste of the ginger and garlic with the garam masala and chicken stock. Coat the chicken and marinate for as long as possible in the fridge – at least an hour.

2 Heat the oil in a non-stick saucepan. Add the onion and saute until brown – about 8 minutes. Add the green chillies, ginger, coriander powder and salt and cook for 30-40 seconds.

3 Add the chicken and sear on all sides, about 3-4 minutes. Add the water and black pepper and bring to a boil. Then lower the heat, cover, and simmer until the chicken is tender, around 20-30 minutes. Stir occasionally, adding splashes of hot water, if necessary.

4 Increase the heat and toss and turn the chicken in the gravy for a good 4-5 minutes to reduce the gravy to just a few tablespoons. Stir in the garam masala, lemon juice and the coriander, and serve.
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: Peripatetic Phil on May 18, 2020, 09:44 AM
I wonder whether a one-person of this dish might be feasible ...  It looks good, but if I cook for six the jackdaws, magpies and jays are going to get an absolute feast !
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: JonG on May 18, 2020, 11:01 AM
Sounds delicious T63, thanks for posting it! 
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: JonG on May 23, 2020, 08:32 AM
I’ve just set the chicken into the fridge in its marinade, and will be cooking this dish tonight.  I find the simplicity of the recipe appealing and am intrigued to see how a curry without curry powder tastes.

I wonder whether a one-person of this dish might be feasible ...  It looks good, but if I cook for six the jackdaws, magpies and jays are going to get an absolute feast !

I think “serves 6” is a very optimistic estimate. My 1 kg of chicken joints is 8 drumsticks, and you know how little meat is on a typical chicken drumstick. I’ll be having a good go at eating the whole dish On my own in one sitting later, and will let you know how I fare with that  :like:
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: Peripatetic Phil on May 23, 2020, 09:47 AM
I'll make sure that the paramedics are standing by, Jon ...
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: JonG on May 23, 2020, 04:59 PM
I miscounted - it was 7 drumsticks. Nothing which anyone with a good appetite would struggle to eat in one sitting imho, although to be fair it would have fed two people if needed. 

It made a very nice curry, thanks again T63.  My wife said it smelled “sexually good” while cooking, so wanted to try some. Her verdict was “very peppery”, so I think I cooked it right!  I simmered it a little longer than stated so the chicken would fall off the bone nicely and my onions needed frying 15 mins to brown, but other than that I followed the recipe as written.
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: tempest63 on May 29, 2020, 05:14 PM
I wonder whether a one-person of this dish might be feasible ...  It looks good, but if I cook for six the jackdaws, magpies and jays are going to get an absolute feast !
We batch cook and freeze portions of all our curries, but if we want a repeat during the week it goes in the coldest part of the fridge for up to a week
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: tempest63 on May 29, 2020, 05:17 PM
I miscounted - it was 7 drumsticks. Nothing which anyone with a good appetite would struggle to eat in one sitting imho, although to be fair it would have fed two people if needed. 

It made a very nice curry, thanks again T63.  My wife said it smelled “sexually good” while cooking, so wanted to try some. Her verdict was “very peppery”, so I think I cooked it right!  I simmered it a little longer than stated so the chicken would fall off the bone nicely and my onions needed frying 15 mins to brown, but other than that I followed the recipe as written.
We use skinned thighs with any extra fat trimmed off and we are not precious about the quantities. I have doubled it since I posted this recipe and it worked out well
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: Bob-A-Job on May 30, 2020, 02:07 AM
I made this tonight, using JonG's suggestion of skinless Drumsticks, I made it with 9 although I think I would make it with less next time so that I can 'get at' the gravy during reduction as my pan was full (probably more my lack of skill than measurements).

I think I was expecting a 'curry' with meat on the bone and a 'dry' sauce (I have had this served in a clay pot in restaurants before) but it is really a good side dish, to go with bhaji's, samosa and kebabs (seekh and shami) and some salad, sort of BIR Mixed Grill if you like.

Tasting all the way through, it was not until the little lemon juice and Coriander was added that I was impressed.  I will make this again.

T63... could you suggest if this could be made into a more 'liquid' curry, meat falling off the bone, as I mentioned above?  Maybe with the addition at different stages of some butter, sliced tomato, etc.. not the same dish but as a base for the curry?  Just a thought.
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: tempest63 on May 30, 2020, 09:33 PM
I made this tonight, using JonG's suggestion of skinless Drumsticks, I made it with 9 although I think I would make it with less next time so that I can 'get at' the gravy during reduction as my pan was full (probably more my lack of skill than measurements).
I’m probably not the person to ask. The chef devised this, or her mother did according to the book, but if you want to add a bit of stock and a few more spices I’m sure, with experimenting, you can get what you want

I think I was expecting a 'curry' with meat on the bone and a 'dry' sauce (I have had this served in a clay pot in restaurants before) but it is really a good side dish, to go with bhaji's, samosa and kebabs (seekh and shami) and some salad, sort of BIR Mixed Grill if you like.

Tasting all the way through, it was not until the little lemon juice and Coriander was added that I was impressed.  I will make this again.

T63... could you suggest if this could be made into a more 'liquid' curry, meat falling off the bone, as I mentioned above?  Maybe with the addition at different stages of some butter, sliced tomato, etc.. not the same dish but as a base for the curry?  Just a thought.
Title: Re: Black Pepper Chicken with thanks to Anjum Anand
Post by: tempest63 on June 11, 2020, 08:36 PM
I have to reduce my sauce to get it to cover the meat, you could cut short the reduction to give a bit more sauce but you may lose some of the flavour that comes with reduction.
I think I would add an extra bit of stock or broth to add more flavour and then reduce until you had the desired consistency or quantity of sauce.