I love recipe books, and have a relatively large collection. One I’ve owned for a while, but have cooked little from is Leon’s Naturally Fast Food. It’s a beautiful thing, lovely design (although will it seem very dated when I look back at it in 10 years time?) and some great recipes for making fast, fresh food.
This morning before I left for work I had a quick flick through the recipes and decided to make their South Indian Pepper Chicken. It’s a beautifully simple recipe, and pretty low fat, so it’s my kinda healthy too.
South Indian Pepper Chicken
- A drizzle of olive oil (use the stuff from the spray bottle if you care, otherwise use about a teaspoonful)
- About 500g skinless, boneless chicken thighs, diced
- Maldon sea salt
- freshly ground black pepper
- 4 garlic cloves chopped
- about 1″ root ginger, chopped fine
- 1 large onion, cut in half, then sliced finely to give thin crescent shapes
- a heaped tsp turmeric
- 2 tomatoes, roughly diced
- Heat the oil in large frying pan, add the chicken pieces, then sprinkle on a good pinch of sea salt and LOTS of black pepper. Stir it about then add some more black pepper
- Cook for a few minutes, till the chicken browns. Then tip it out of the pan into a bowl and set aside
- Add the garlic, onion, ginger and turmeric to the pan and cook for a couple of minutes
- Add the tomatoes and a good glug of water and stir together
- Add the chicken back into the pan and cook with a lid on for about 10 minutes, or until the chicken is cooked. Take the lid off and reduce the sauce down a little if it’s all too wet still.