5 simple ingredients and a delicious chicken dish…
Many a times I’ve realized that dishes made with simple ingredients taste better than those made with over the top ingredients. I often fall head over heels for fresh and easily available ingredients. When I come across recipes that call for complex ingredients, even if it’s created by the most famous chef I would be tempted to flip the page and continue my search for an easier version.
Last weekend, I created this whole pepper cumin chicken. Just four basic ingredients for making the paste and when I tasted this dish I asked myself whether I accidentally added more spices. It tasted delicious!
Whole Pepper Cumin Chicken
- Serves: 4 people
- Preparation time: 20 minutes
Ingredients:
For making paste:
- Garlic, chopped (fresh)- 4 cloves
- Ginger, chopped (fresh)- 3 inch slice
- Whole black pepper corns- 1 tbsp
- Cumin seeds- 1/2 tbsp
- Salt- to taste
- Water- 3 tbsp
Other ingredients:
- Oil- 2 tbsp
- Chicken, boneless cubed- 1 lb
- Cilantro, chopped- 2 handful
- Curry leaves (optional)- 1 sprig
Instruction
- In a blender, grind all the above mentioned ingredients “for making paste” into a smooth paste constituency.
- Heat a wok over medium heat, pour the oil into it.
- Pour the ground paste into the oil, rinse the blender with little water and add that to the wok.
- Saute the paste in oil for a couple of minutes.
- Now, add the chicken and combine well.
- Let the ground paste coat all over the chicken.
- Add curry leaves to the chicken.
- Cook the chicken till it is no longer pink.
- Stir fry the chicken and let it brown a bit.
- Have a taste, add salt and if you need more spice add more of the ground pepper if needed.
- Sprinkle cilantro and stir fry for a minute.
- Serve on a plate and serve with rice or roti.
Tips:
- If you want this dish to be more spicy add more of the ground pepper.
Whole Pepper Cumin Chicken - Easy Chicken recipe
Ingredients
For making paste
- Garlic, chopped (fresh)- 4 cloves
- Ginger, chopped (fresh)- 3 inch slice
- Whole black pepper corns- 1 tbsp
- Cumin seeds- ½ tbsp
- Salt- to taste
- Water- 3 tbsp
Other ingredients
- Oil- 2 tbsp
- Chicken, boneless cubed- 1 lb
- Cilantro, chopped- 2 handful
- Curry leaves (optional)- 1 sprig
Instructions
- In a blender, grind all the above mentioned ingredients "for making paste" into a smooth paste constituency.
- Heat a wok over medium heat, pour the oil into it.
- Pour the ground paste into the oil, rinse the blender with little water and add that to the wok.
- Saute the paste in oil for a couple of minutes.
- Now, add the chicken and combine well.
- Let the ground paste coat all over the chicken.
- Add curry leaves to the chicken.
- Cook the chicken till it is no longer pink.
- Stir fry the chicken and let it brown a bit.
- Have a taste, add salt and if you need more spice add more of the ground pepper if needed.
- Sprinkle cilantro and stir fry for a minute.
- Serve on a plate and serve with rice or roti.
Notes
If you want this dish to be more spicy add more of the ground pepper.
