Peppery Chicken Curry

Kept mostly the same from: Here

Ingredients

Marinade

2 Chicken Breasts, Chopped
3 Cloves Garlic, Grated
1/2 Tbsp Fresh Ginger, Grated
1/2 Tsp Turmeric
1/2 Tsp Black Pepper (Freshly Ground preferred)
1/4 Tsp Salt
30ml Lemon Juice

Sauce

3/4 Large Yellow Onion, Blended to a Puree
120ml Water
1/2 Tsp Black Pepper (Freshly Ground preferred)

Method

1. Add all the Marinade ingredients to a bowl and mix together until Chicken is completely coated. Leave in the fridge for an hour.

2. Add 2 Tbsp Vegetable Oil to a non stick pot and heat on high, when hot add Black Pepper and heat for a few seconds. Then stir in Onion and turn down to a medium heat, cook for 10-15 minutes or until Onion is soft.

3. Add Marinaded Chicken to cooked Onion and stir together. Cook for another 5 minutes. Then add Water, bring to a boil and reduce to simmer and cook covered for 15-20 until Chicken is cooked through. Bring to a boil and remove lid for final 5 minutes to reduce the sauce.

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