Pepper chicken with ginger & garlic

Ingredients:

• 3 garlic cloves, roughly chopped
• 2.5cm/1in piece of fresh root ginger, sliced
• 4 tablespoons vegetable oil
• 2 onions, finely sliced
• 10 curry leaves
• 1 fresh green chilli, slit lengthways
• 1 teaspoon ground coriander
• 1⁄2 teaspoon ground turmeric pinch of salt
• 500g/1lb 2oz skinless chicken
• breast fillets, cubed
• 1 teaspoon garam masala
• 1⁄2 teaspoon ground black pepper

• Using a mortar and pestle, pound the garlic and ginger to a fine paste. Set aside
.
• Heat the oil in a large frying pan. Add the onions, curry leaves and green chilli and cook over a medium heat until the onions are brown.

• Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally.Add the coriander, turmeric and salt. Mix well and cook for a further 5 minutes.

• Add the chicken to the frying pan, stir through, then add 225ml/8fl oz water and the garam masala. Mix well, cover and cook over a low heat for 5 minutes or until the chicken is cooked through
.
• Stir the ground pepper into the mixture, then remove the pan from the
heat and serve.