1. Home
2. Recipes
   1. Meat
   2. Healthy
   3. Top 10s
   4. Dinner party recipes
   5. Roast recipes
   6. Cook books
   7. Cheap eats
   8. Low fat recipes
   9. Fish
   10. A-Z
   11. Summer recipes
3. Baking
4. Vegetarian recipes
5. Seasonal food
6. Features & guides
7. Know how
8. Promotions
9. Magazine
10. Subscribe

1. Recipes

Murgh Kali Mirch recipe

By Meena Pathak and Sunil Menon

Serving instructions

1. Serves 4
2. Ready in 30 minutes
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

This Murgh Kali Mirch, or pepper chicken, is an Indian dish that is quick and easy to make.

Ingredients

1. 2 tbsp vegetable oil
2. 2 medium onions, sliced
3. 2 green chillies, deseeded and sliced
4. 8 fresh or dried curry leaves (Waitrose stocks the dried variety)
5. 1 green pepper, deseeded and sliced
6. 4 garlic cloves, sliced
7. 2 tbsp Patak’s Madras Paste
8. 450g chicken, cut into strips
9. 1 tsp crushed black peppercorns

Method

1. 1. Heat the oil in a frying pan over a medium heat. Fry the onions, chillies, curry leaves, green pepper and garlic until softened. Stir in the paste and fry for 1 minute. Add the chicken and fry for 10-15 minutes. (If the mixture looks a little dry, add a few tablespoons of water.) Season with salt and stir in the peppercorns.
2. 2. Serve the pepper chicken with steamed basmati rice.

Comments

(You have to be registered and signed-in to make a comment)

• Register

Share

Pin It

Other frying recipes

• Pork chops with onion and pear chutney recipe
• Sardines, courgettes and yellow pepper recipe
• New York berry pancakes recipe
• One-pan English breakfast frittata recipe
• Potato and mushroom persillade recipe