Black Pepper Chicken

• 8 chicken drumsticks, skinned
• 4 teaspoons freshly cracked black peppercorns
• 1 teaspoon ground turmeric
• 1 lemon, juice of
• 1 onion, halved and thinly sliced
• 2 onions, chopped
• 6 garlic cloves, chopped
• 30 mm piece ginger, chopped
• oil, for frying
• 200 ml water
• 1 pinch salt

1. Put the chicken drumsticks in a dish. Combine 1 tsp of the black pepper, the turmeric, lemon juice and a pinch of salt, and rub over the chicken.
2. Cover and leave to marinate in the fridge overnight.
3. Blend the chopped onions with the garlic and ginger and a little water to make a paste.
4. In a cast iron frying pan, dry roast the remaining pepper until it begins to smoke. Do not let it burn.
5. Heat about 2 tbslp of oil in a wok or frying pan and fry the sliced onions until they turn golden. Add the onion/garlic/ginger paste and continue frying until all the liquid has evaporated and the onion is turning brown.
6. Add about 3/4 of the roasted pepper, the chicken including all the marinade juices, 200ml water and 1/2 tsp salt.
7. Bring to the boil, cover and simmer for 30 minutes, or until the chicken is cooked through adding a little more water if the sauce gets too thick.
8. Serve the curry hot sprinkled with the remainder of the roasted black pepper and garnish.

chicken, freshly cracked black, ground turmeric, lemon, onion, onions, garlic, ginger, oil, water, salt

Taken from www.food.com/recipe/black-pepper-chicken-520293 (may not work)