• St. Alfred 06

    From Dave Drum@1:3634/12 to All on Sat Aug 14 13:17:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Alfred Prasad's Pepper Chicken
    Categories: Poultry, Vegetables, Herbs, Chilies, Curry
    Yield: 4 Servings

    4 (1") cinnamon sticks
    4 Cardamom pods
    4 Cloves
    2 lg Red onions; fine sliced
    2 kg (4 1/2 lb) chicken; skinned
    3 Curry leaves
    2 ts Ginger; fine grated
    2 ts Garlic purée
    1 ts Ground turmeric
    1 ts Red chilli spice mix
    1 ts Ground cumin
    2 ts Ground coriander
    3 Green chilies; cut
    - lengthways
    2 lg Tomatoes; fine chopped
    1 ts Peppercorns; crushed

    First, prepare the skinned chicken by cutting each
    breast into 3 pieces and each leg into 2 pieces (thigh
    and leg). Set aside until required.

    Make a paste by mixing together the garlic purée and the
    finely grated ginger.

    Heat oil in a thick-bottomed saucepan over a medium
    heat. Add the cinnamon sticks, cardamom pods and cloves
    and sauté for 30 seconds. Add the sliced onions and
    sauté, stirring occasionally until nicely coloured.

    Add the pieces of bone-on chicken, add the ginger-garlic
    paste, turmeric powder, chilli powder, ground cumin,
    ground coriander and salt and cook for 10 minutes.

    Add 1/2 a cup of hot water, stir well, cover with a lid
    and simmer for a further 15 minutes.

    Now add the green chilies, curry leaves and chopped
    tomatoes. Turn up the heat and cook for 5 minutes or
    until the chicken is cooked through - prod the thighs
    and drumsticks with a fork to judge whether they are
    cooked through or not.

    Remove the pan from the heat, sprinkle with the crushed
    peppercorns and serve.

    Recipe kindly provided by Great British Chefs

    RECIPE FROM: https://ocado.com

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