About this recipe:This is an extremely easy and flavourful chicken curry with just a few simple ingredients. Traditionally for this dish a whole chicken is cut into 16 pieces (usually by the butcher) but you can make it with bigger pieces as well. The spiciness of the dish can be varied by increasing or decreasing the amount of black pepper and green chilli in the recipe to suit your taste.
4 tablespoons vegetable oil
1 whole chicken, cut into 16 pieces
1 medium tomato, diced
3 tablespoons ginger paste
2 green chillies, or to taste (optional)
2 teaspoons black peppercorns, coarsely crushed
1/2 teaspoon salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:30min › Ready in:55min
Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, chillies, crushed peppercorns and salt. Cover, and simmer for 15 minutes.
Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.
If you haven't any ginger paste, simply substitute the same amount of freshly grated root ginger.