serves
4
prep
10 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Mid
level
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On The Table In 30 Minutes
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Watch The Full Episode Here
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Ingredients
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 green cardamom pods, cracked
- 2 white onions, finely diced
- dried ground pepperberry, optional
- ground bush tomato, optional
- 2 tbsp ginger garlic paste
- 1 tbsp curry leaves
- 2 tomatoes, seeded and diced
- 2 tsp sea salt
- 1 kg chicken wings, wing tips removed
- 2 tsp lime juice
- 2 tbsp fried curry leaves
- appams or steamed rice, to serve
Black pepper masala
- 1½ tsp fennel seeds
- 1½ tsp cumin seeds
- 1½ tsp coriander seeds
- 2 tsp black peppercorns
- 2 small dried chillies
Instructions
- To make the black pepper masala, place all the ingredients in a frying pan over low heat and dry roast for 1 minute or until fragrant. Allow to cool before grinding to fine powder in a spice grinder.
- Heat the oil in a large heavy-based frying pan over medium heat. Add the cinnamon and cardamom and cook for 20 seconds, or until fragrant. Add the onion and cook for 4 minutes, or until softened and starting to colour.
- Stir in the pepper masala, pepperberry, bush tomato and cook for 1 minute or until fragrant.
- Add the ginger garlic paste, curry leaves, tomato and salt and cook, stirring, for 2 minutes.
- Add the chicken and cook, for 2 minutes, stirring to thoroughly coat with the masala base.
- Add 100 ml water (the water is to stop the masala base from burning, not to make a sauce), cover pan with lid, reduce heat to low and cook for 6 minutes.
- Turn the chicken and cook for a further 6 minutes or until tender. The chicken should be nicely coated with the cooked masala paste.
- Stir through the lime juice and discard the cinnamon stick. Top with fried curry leaves and serve with appams or steamed rice.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
On The Table In 30 Minutes
