Chicken with Peppercorns and Shredded Ginger

You need:

For the marinade..
9 or 10 cloves of Garlic, peeled
10g fresh Ginger - peeled
1 tsp Garam Masala

Other ingredients..
1 Chicken stock cube, dissolved in 3 tbsp hot water
1kg chicken breasts and thighs, skinned
3 tbsp Vegetable oil
1 small Onion - peeled and finely chopped
2 green Chilli
15g fresh Ginger, peeled and sliced into shreds
1 tbsp Ground Coriander
salt, to taste
200ml water
1 tbsp ground Black Peppercorns
1/2 tsp Garam Masala
2 tsp Lemon juice
2 handfuls of fresh chopped Coriander

Blitz the Garlic, Ginger, Garam Masala and Stock together to make a paste. Then cover the chicken with it and leave in the fridge for at least an hour. 2-3 hours is better! Bring the Chicken back to room temperature before cooking.

Heat the oil in pan and add the Onion and sauté for 6-8 minutes until brown. Add the Chilli, Ginger, Ground Coriander and salt, then leave to cook for about a minute.

Add the chicken to the pan with the marinade and brown all over. Pour in the water and Black Pepper, bring it to the boil then lower the heat, cover and simmer for 20-30 minutes. Check often and add a splash more water if needed.

Turn up the heat and leave for 3-4 minutes to reduce the sauce to just a few tablespoons, then stir in the Garam Masala, Lemon juice and Fresh Coriander just before serving with pickles, rice, indian breads etc....

Feeds 4