Before you start cooking, it is important to soak the basmati rice in water for 30 minutes, to prevent it from sticking together whilst cooking. When you are ready to start cooking the curry, put the rice on to cook as it will roughly need the same cooking time as the curry sauce. To make the black peppered curry, heat the oil in a large pan and fry the onion slices, sliced garlic and green chilli together for 2 minutes. Add the green pepper slices, along with the crushed black pepper, and cook for another 2 minutes. Next, add the madras curry paste and the water, and fry for another 2 minutes for the curry paste to release all its flavours. Add the chopped chicken, season well with salt, and cook for another 5-10 minutes, or until the chicken is soft and tender. You may need to add some more water during the cooking time if the sauce seems to dry out. When the curry is ready to be served, mix in the fresh chopped mint. Serve with boiled basmati rice and Indian popadoms.

Serves 4

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