8 fresh or dried curry leaves (Waitrose stocks the dried variety)
1 green pepper, deseeded and sliced
4 garlic cloves, sliced
2 tbsp Patak’s Madras Paste
450g chicken, cut into strips
1 tsp crushed black peppercorns
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.
Serve the pepper chicken with steamed basmati rice.