Subj : St. Alfred 06
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 13:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alfred Prasad's Pepper Chicken
 Categories: Poultry, Vegetables, Herbs, Chilies, Curry
      Yield: 4 Servings
 
      4    (1") cinnamon sticks
      4    Cardamom pods
      4    Cloves
      2 lg Red onions; fine sliced
      2 kg (4 1/2 lb) chicken; skinned
      3    Curry leaves
      2 ts Ginger; fine grated
      2 ts Garlic purée
      1 ts Ground turmeric
      1 ts Red chilli spice mix
      1 ts Ground cumin
      2 ts Ground coriander
      3    Green chilies; cut
           - lengthways
      2 lg Tomatoes; fine chopped
      1 ts Peppercorns; crushed
 
  First, prepare the skinned chicken by cutting each
  breast into 3 pieces and each leg into 2 pieces (thigh
  and leg). Set aside until required.
  
  Make a paste by mixing together the garlic purée and the
  finely grated ginger.
  
  Heat oil in a thick-bottomed saucepan over a medium
  heat. Add the cinnamon sticks, cardamom pods and cloves
  and sauté for 30 seconds. Add the sliced onions and
  sauté, stirring occasionally until nicely coloured.
  
  Add the pieces of bone-on chicken, add the ginger-garlic
  paste, turmeric powder, chilli powder, ground cumin,
  ground coriander and salt and cook for 10 minutes.
  
  Add 1/2 a cup of hot water, stir well, cover with a lid
  and simmer for a further 15 minutes.
  
  Now add the green chilies, curry leaves and chopped
  tomatoes. Turn up the heat and cook for 5 minutes or
  until the chicken is cooked through - prod the thighs
  and drumsticks with a fork to judge whether they are
  cooked through or not.
  
  Remove the pan from the heat, sprinkle with the crushed
  peppercorns and serve.
  
  Recipe kindly provided by Great British Chefs
  
  RECIPE FROM: https://ocado.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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