Chettinad-style pepper chicken with rice

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 750 g chicken pieces on the bone, skinless
• 2 onions onion, sliced
• 1 tomato tomato, chopped
• 1 tbsp ginger-garlic paste (adrak-lehsun)
• 2 tbsp black peppercorns, coarsely crushed
• 2 sprigs curry leaves
• 0.5 tsp turmeric (haldi)
• 2 tbsp oil
• 300 g rice, uncooked, about 2 cups (about 480 ml)

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a heavy pan, add the curry leaves and onion, and fry until golden.
2. 2Step 2. Add the ginger-garlic paste and cook for a minute, then add the tomato, turmeric and half the crushed pepper.
3. 3Step 3. Add the chicken pieces and stir to coat, then add about 1 cup (240 ml) of water, cover and simmer for 20 minutes.
4. 4Step 4. Uncover, stir in the remaining crushed pepper and simmer uncovered for a further 5–8 minutes until the chicken is cooked through with no pink meat and the sauce thickens.
5. 5Step 5. Check a thick piece reaches 74°C in the centre and serve hot with steamed rice.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.