Topic: Black Pepper Chicken with thanks to Anjum Anand

[tempest63]

We made this last night for a pensioner we seem to have adopted. His only experience of Indian has been BIR so we cooked a few traditional style dishes and he loved them all, but this was his favourite.

Anjum Anand in an article for the Grauniad says if she could choose her final meal this would be it.

Black pepper chicken
Serves 6
1kg chicken joints, skinned, with all visible fat removed and cleaned
3 tbsp vegetable oil
1 small onion, finely chopped
1-2 green chillies, pierced
5cm chunk of peeled ginger, cut into thin shreds
1 tbsp coriander powder
Salt, to taste
200ml water
1 tbsp black peppercorns, coarsely ground or to taste

[Peripatetic Phil]

I wonder whether a one-person of this dish might be feasible ...  It looks good, but if I cook for six the jackdaws, magpies and jays are going to get an absolute feast !

[JonG]

Sounds delicious T63, thanks for posting it! 

[JonG]

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[Peripatetic Phil]

I'll make sure that the paramedics are standing by, Jon ...

[JonG]

I miscounted - it was 7 drumsticks. Nothing which anyone with a good appetite would struggle to eat in one sitting imho, although to be fair it would have fed two people if needed. 

It made a very nice curry, thanks again T63.  My wife said it smelled

[tempest63]

I wonder whether a one-person of this dish might be feasible ...  It looks good, but if I cook for six the jackdaws, magpies and jays are going to get an absolute feast !

We batch cook and freeze portions of all our curries, but if we want a repeat during the week it goes in the coldest part of the fridge for up to a week

[tempest63]

I miscounted - it was 7 drumsticks. Nothing which anyone with a good appetite would struggle to eat in one sitting imho, although to be fair it would have fed two people if needed. 

It made a very nice curry, thanks again T63.  My wife said it smelled

[Bob-A-Job]

I made this tonight, using JonG's suggestion of skinless Drumsticks, I made it with 9 although I think I would make it with less next time so that I can 'get at' the gravy during reduction as my pan was full (probably more my lack of skill than measurements).

I think I was expecting a 'curry' with meat on the bone and a 'dry' sauce (I have had this served in a clay pot in restaurants before) but it is really a good side dish, to go with bhaji's, samosa and kebabs (seekh and shami) and some salad, sort of BIR Mixed Grill if you like.

Tasting all the way through, it was not until the little lemon juice and Coriander was added that I was impressed.  I will make this again.

T63... could you suggest if this could be made into a more 'liquid' curry, meat falling off the bone, as I mentioned above?  Maybe with the addition at different stages of some butter, sliced tomato, etc.. not the same dish but as a base for the curry?  Just a thought.

[tempest63]

I made this tonight, using JonG's suggestion of skinless Drumsticks, I made it with 9 although I think I would make it with less next time so that I can 'get at' the gravy during reduction as my pan was full (probably more my lack of skill than measurements).
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