LIVINGLIVING
Indian Pepper Chicken (serves 4)
Ingredients:
• 8 chicken thighs, skin on, bone in
• 2 teaspoons ground Malabar pepper
• 1 teaspoon sea salt
• 4 tablespoons ghee or olive oil
• 1 large onion, diced
• 2 garlic cloves, finely chopped
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ancho chilli powder
• 1 teaspoon ground cumin
• 4 sprigs of fresh curry leaves
• 475 ml chicken stock
• 70g raisins or dried dates (optional)
• naan bread, to serveMAKING CARBS COUNT
Method:
Sprinkle the chicken thighs with the
pepper and salt, making sure they are
completely coated.
Set a large frying pan over a medium-high
heat and add 3 tablespoons of the ghee
or oil. Put the chicken skin side down in
the pan and sauté for about 4 minutes,
until golden brown. Turn the chicken over
and brown the other side, then transfer to
a large plate.
Add the remaining ghee or oil to the pan,
and add the onion and garlic and cook
until golden brown (about 5 minutes). Add
the curry powder, turmeric, chilli powder
and cumin, and stir to combine. Cook for
2 minutes.
Return the chicken to the pan, skin side
down, and top with the curry leaves. Pour
over the chicken stock and bring to the
boil, then reduce the heat to a simmer and
cover the pan with a lid or foil. Cook for
30 minutes.
Remove the lid and toss in the raisins or
dates. Turn the chicken thighs over and
continue to cook uncovered for another
30 minutes.
Serve the chicken with the sauce, and
warm naan bread.
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Recipe by Valerie Aikman-Smith
courtesy of Ryland Peters & Small.
Photograph by Erin Junkel.
CARB COUNT: the curry itself is low
in carbs, but do check the carb count
on the dried dates (if you use them)
and the naan bread, as both with be
high in carbs while the spices and
chicken are not.