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Indian Pepper Chicken | Spicy Skillet in 20 Minutes
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25 min
Quick
Gurkerl Küche
Saftig gebratenes Hendl in einer aromatischen südindischen Pfeffer-Sauce mit Ingwer, Kreuzkümmel und frischem Koriander. Würziger Genuss in nur 20 Minuten!
Ingredients
Preparation method
Preparation
Cook the basmati rice in lightly salted water according to package instructions for approx. 10–12 minutes and leave to steam covered.
Pat the chicken breast dry and cut into bite-sized cubes. Finely chop the onions, peel and finely grate the garlic and ginger.
Cooking in the pan
Heat the clarified butter (ghee) in a large skillet or wok. Sauté the onions over medium heat for approx. 3–4 minutes until translucent.
Chef's tip
For an extra aromatic pepper flavor, it is best to coarsely crush the black pepper fresh in a mortar.
If you like it even spicier, sauté a fresh chopped green chili pepper along with the ginger.
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