This black pepper chicken curry should have a very obvious pepper kick.Alan BensonAfter more than 40 trips to India,chef Christine Manfield was able to draw on a rich collection of recipes and taste memories for her latest cookbook,Indian Cooking Class. Some are traditional,others have been adapted or invented drawing on memories of her travels over the past three decades,viewed through a contemporary Western lens.
She wants readers to think of the book as a personal masterclass,a chance to get better acquainted with India's distinctive flavours and to develop intuitive,confident cooking.
"These approachable,everyday recipes have been inspired by my excitement for Indian flavours and traditions,yet are adapted to suit our modern lifestyles and tastes."
Christine Manfield's new cookbook.Supplied Black pepper chicken and onion curry
This dish is an enduring favourite from Hyderabad,where black pepper is a prominent seasoning and heavily used in the robust,Andhra-style cooking. Subtlety is not key here,there should be a very obvious pepper kick to this curry,so add a little more if your palate prefers. For extra zing,I like to add a few extra grinds from the pepper mill just as I serve.
INGREDIENTS
Chef and author Christine Manfield has developed a love of Indian flavours over the past three decades.Alan Benson- 1 tbsp ginger-garlic paste (seenote)
- 1 tsp sea salt flakes
- 2 tbsp lemon juice
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp chilli powder
- 1 tbsp freshly ground black pepper
- 4 x 180g chicken marylands,cut into thigh and leg joints
- 100ml vegetable oil
- 2 brown onions,sliced lengthwise
- ½ cup onion puree (blend 1 white onion with 2 tbsp vegetable oil)
- 2 tbsp finely shredded ginger
- 4 tbsp coriander leaves,roughly chopped
- 2 tbsp fried shallot slices
METHOD
- Place the ginger-garlic paste,salt,lemon juice,turmeric,coriander,chilli and half the pepper in a bowl and mix to combine. Rub into the chicken. Place in the fridge to marinate for 2 hours.
- Heat the oil in a large frypan over medium heat. Add the remaining black pepper and the onion and cook,stirring,for 5 minutes or until softened and starting to colour. Reduce heat slightly,stir in the onion puree and cook for a further 10 minutes or until onion is browned. Increase heat to medium-high,add the chicken with its marinade and cook for 5 minutes to remove any excess liquid. Add 1 cup (250ml) water and simmer,turning the chicken halfway through,for 15 minutes or until chicken is just cooked through. Check seasoning and add a little extra salt,if necessary. Transfer to a serving dish and garnish with shredded ginger,coriander leaves and fried shallots.
Serves 4
NoteTo make ginger garlic paste,roughly chop equal quantities of garlic cloves and peeled fresh ginger and blend in a food processor with a spoonful of water to form a smooth paste. Keep refrigerated in an airtight container and use within 2 days.
Photo:Alan Benson- Heat the oil in a wok or large pot to 180C. Fry the eggplant,in batches,for 4-5 minutes or until golden. Remove from oil and drain on paper towel. Set aside. Reserve the oil.
- To make the tamarind sauce,heat ⅓ cup (80ml) of the reserved oil in a wok or frying pan over medium heat. Add the onion,chilli and garlic and cook,stirring continuously,for 1 minute or until beginning to colour. Add the curry leaves and cook for 1 minute or until wilted. Add the sugar,tamarind,cumin and salt and simmer gently for a further 5 minutes. Adjust seasoning,if necessary. There should be equal balance between the sweet,sour and salty flavours.
- Add the fried eggplant,stir to coat thoroughly and simmer for 3 minutes. Remove from heat,stir through the diced tomato and coriander leaves. Scatter with fried shallot slices to serve.
Serves 6
Spiced chickpea dhal
Photo:Alan BensonChole bhatura is a Punjabi staple that makes use of humble pantry ingredients. Chole is a chickpea curry served with puffed bhatura bread,a dish that has been widely embraced in other regions of India. The dhal preparation can vary across districts depending on its blend of spices and this version was my favourite breakfast during my travels through Sikkim staying in village houses.
NoteKashmiri chilli powder is made from mildly hot chillies and is available in some supermarkets. If you can't find it,substitute sweet smoked paprika mixed with a little cayenne powder.
This is an edited extract fromChristine Manfield's Indian Cooking Class, Simon&Schuster Australia,RRP $59.99. Photography:Alan Benson.Buynow