Salt & Pepper Chicken Curry



1 whole small skinless chicken, cut into 8 pieces
1 ½ tbsp oil
1 tbsp butter
4 medium potatoes, peeled & cut in half
½ tbsp Supreme Coarse Black Pepper
1 tsp Supreme Cumin Powder
¼ tsp Supreme Turmeric powder
1 tsp Supreme Ginger Garlic paste
1 tsp minced green chillies
Salt to taste
1 ½ frozen green peas
Extra oil to fry potatoes



Place a small pot over medium-high heat and add enough oil to shallow fry the potatoes. Once oil has heated, slowly add potatoes and fry until the outside is slightly crisp and lightly golden all over. Remove potatoes using a slotted spoon and set aside. Place another pot over medium heat and add all ingredients including the fried potatoes. Gently stir then reduce heat to medium-low, cover and stirring occasionally cook until chicken and potatoes are fully cooked through. Garnish with chopped coriander and serve immediately with fresh chapattis and mango pickle.

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