Pepper Chicken Curry

Cook Time 40 minutes
Servings 4


2 tbsp extra virgin olive oil
4 clove garlic, grated 
2cm piece of ginger, grated 
1/2 tsp turmeric
1 tsp cumin seeds
1 tsp freshly cracked pepper 
1kg boneless chicken thighs, cut into 4
2 large brown onions, finely chopped 
2 bay leaves 
1 cup of chicken stock 

To serve
A dollop of yoghurt
Mint chutney


In a large bowl combine the grated garlic, ginger, turmeric, cumin and pepper and a pinch of salt and a splash of the oil and mix to form a paste. Add chicken and coat. Marinate while the onions cook. 

Add the oil, onions, bay leaves and a pinch of salt and cook on low heat for 15 minutes, stirring occasionally until soft. Add the chicken and coat in the onion, then add stock and cook for 20-25 minutes uncovered, stirring from time to time until the chicken is cooked and the sauce has reduced.  

Serve curry with a dollop of yoghurt and with either plain rice or cauliflower rice and mint chutney.


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