Chandrabai pepper chicken

Great for when you don't have time to prepare an elaborate dish, but you still want a home-cooked meal.

• serves

  5

• prep

  10 minutes

• cook

  15 minutes

Ingredients

1 whole chicken, cubed

3 cloves of garlic, crushed

1 tbsp ground ginger

1/2 tsp ground turmeric

4 cashew nuts, pounded finely 

1 tbsp black pepper

2 tbsp olive oil

1 large onion, finely sliced

Handful of coriander 

Salt to tasteFresh chilli, sliced

Rice, to serve

Instructions

Marinate the chicken in the garlic, ginger, turmeric, powered cashew nut and black pepper.  

 

Heat the oil in a pan over medium heat. Fry the onion and coriander for a few minutes. 

 

Add the marinated chicken and 1/3 cup of water. Let it continue to cook covered. 

 

Once the liquid has evaporated, remove from heat. 

 

Season with salt and chilli to taste. Serve with rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.