Kali Mirch Murg (Chicken Curry With Black Pepper)

• 2 tablespoons sunflower oil
• 1 bay leaf
• 4 cloves
• 1 teaspoon black peppercorns, roughly crushed
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 1/2 lbs chicken fillets, cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• salt
• 1 1/4 cups plain yogurt
• boiled rice, to serve
• For the tomato salad
• 4 tomatoes, sliced
• salt
• squeeze lemon juice
• handful fresh cilantro leaves

1. Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
2. After 30 seconds, add the chicken and mix well.
3. Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
4. Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.
5. Stir the yoghurt into the chicken, mixing well.
6. Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.

sunflower oil, bay leaf, cloves, black peppercorns, ginger paste, garlic, chicken, ground turmeric, chili powder, salt, plain yogurt, rice, tomato salad, tomatoes, salt, lemon juice, handful fresh cilantro

Taken from www.food.com/recipe/kali-mirch-murg-chicken-curry-with-black-pepper-238093 (may not work)