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India   -   Murgh Kali Mirchi, Bengali (Black Pepper Chicken)   adapted from Indian Light Cooking by Ruth Law

  • 1 1/2 Teaspoons Fresh Ginger Root -- finely chopped
  • 1 Teaspoon Garlic -- finely chopped
  • 4 Teaspoons Olive Oil
  • 3 Whole Chicken Breast -- cubed
  • 1 Small Onion -- finely chopped
  • 1 Small Tomato -- finely chopped
  • 2 Medium Green Chile -- finely chopped
  • 2 Teaspoons Black Pepper
  • 1 Tablespoon Cilantro -- finely chopped
  • 1/2 Teaspoon Salt
Directions In a blender, combine ginger, garlic and 2 teaspoons of water to make a paste. Heat 2 teaspoons of oil in a skillet. Stir fry chicken until lightly browned and set aside. Wipe out the pan and heat remaining 2 teaspoons of oil, cook onion for 2 minutes. Add 2 tablespoons of water, reduce heat and cook stirring ocassionally, about 20 minutes. Add tomato and ginger paste. Cook, mashing tomatoes with spoon, add green chiles and chicken and 1/2 cup of water. Bring to a boil. Reduce heat and simmer for 5 minutes. Add black pepper and cilantro. Continue cooking until chicken is cooked. Salt to taste. Let stand 5 minutes and serve.
Serves 6
Time to Make 0:00

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