Black Pepper Chicken
A Sri Lankan pepper chicken where black pepper, not chilli, carries the heat.
Ingredients
- 750 g boneless chicken, cubed
- 1½ tbsp Ghame Black Pepper Powder, plus more to taste
- ½ tsp Ghame Turmeric Powder
- 1 tsp salt
- 2 tbsp oil
- 1 large onion, sliced
- 5 cloves garlic, sliced, and a thumb of ginger
- 2 green chillies and a sprig of curry leaves
- 1 tbsp soy sauce (optional)
- 1 tsp lime juice
Method
- Mix the chicken with half the pepper, the turmeric and the salt. Leave for 15 minutes.
- Heat the oil and fry the onion, garlic, ginger, green chillies and curry leaves until fragrant.
- Add the chicken and cook on a high flame for 8 to 10 minutes until browned and cooked through.
- Add the rest of the pepper, the soy sauce and 2 to 3 tablespoons of water. Toss until the chicken is glossy and dry.
- Finish with lime juice.
