Chicken in Black Pepper Sauce

Name: Chicken in Black Pepper Sauce
Cuisine: Indian
Ingredients: 700g chicken breast; 1 heaping teaspoon ginger and garlic paste; 1/2 green cardamom pod; 2 bay leaves; 3 cloves; 1 piece cinnamon (about 3 cm); 1 heaping tablespoon onion paste; 100g cashew nuts made into butter following this technique; 150g coconut milk; 1 level teaspoon ground coriander; 1 level teaspoon salt; 3 pinches ground cumin; 1 level tablespoon black peppercorns; 3 tablespoons heavy cream for cooking (optional); 4 tablespoons oil

January 12, 2011

Chicken Meat Dishes Indian

A recipe with a much finer and more subtle aroma than yesterday's recipe. I'd even say it has an "elegant" taste. And to be in harmony with these sensations it provokes on the taste buds, I left the sauce white. But if you want it more colorful, a little turmeric will solve that.

Ingredients

700g chicken breast
1 heaping teaspoon ginger and garlic paste
1/2 green cardamom pod
2 bay leaves
3 cloves
1 piece cinnamon (about 3 cm)
1 heaping tablespoon onion paste
100g cashew nuts made into butter following this technique
150g coconut milk
1 level teaspoon ground coriander
1 level teaspoon salt
3 pinches ground cumin
1 level tablespoon black peppercorns
3 tablespoons heavy cream for cooking (optional)
4 tablespoons oil

Servings: 4

How to prepare chicken in black pepper sauce

Cut the chicken breast into larger cubes. Mix with the ginger and garlic paste and set aside while you prepare the rest of the ingredients.
Blend the onion paste with the cashew butter, coconut milk, and 1/2 cup water in a food processor.
Briefly grind the black pepper in a spice grinder or crush it in a mortar with a pestle. The pepper should be coarsely ground.
Heat the oil in a pan. Add the seeds from the cardamom pod, bay leaves, cloves, and cinnamon. Fry until the bay leaves brown slightly.
Add the chicken marinated in ginger-garlic paste and mix well. Fry until the meat changes color.
Add the onion-cashew-coconut paste to the chicken and mix well.
Season with coriander, cumin, and salt. Add the black pepper. Mix everything and add another cup of water.
Simmer covered over low heat for 1 hour.
Turn off the heat and add the cream.
Serve with rice.