Curried chicken with green peppercorns

Curried chicken with green peppercorns

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
60ml vegetable oil
4 onions, finely chopped
1 tablespoon green peppercorns, drained and crushed
1 slice fresh ginger, finely chopped
1/2 teaspoon ground mace
1/4 teaspoon coriander
10 small chicken thighs, cut in half
2 teaspoons cornflour
500ml chicken stock
2 apples, peeled, cored and cut in 1 cm cubes
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
2 tablespoons dessicated coconut, toasted, to garnish

Method

  1. Heat oil in a large frying pan and cook onions until softened. Add green peppercorns and cook for 1 minute, then add ginger and spices and combine. Add chicken and brown on all sides.
  2. Blend cornflour with a little chicken stock, then combine with remaining stock. Add to frying pan and cook, stirring, until thickened. Reduce and simmer for 5 minutes.
  3. Add apples and continue to simmer for 10 minutes more or until chicken is tender. Garnish with toasted coconut and serve with fluffy boiled rice.
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