Black lime chilli chicken curry

Method

(This recipe was kindly provided by Australian Black Limes.) Serves 4

Use a food processor to puree onion and garlic, then set aside.

Heat 2 tbsp of oil in a large, non-stick frying pan over medium heat. Fry the peppercorns, cardamom and cinnamon until the spices become aromatic.

Add the chicken and sauté until browned on the outside but only partly cooked on the inside. Transfer the chicken to a bowl and discard the pods and seeds. Pour any remaining chicken juices into the chicken bowl and set aside for later.

Using the same pan, sauté the onion mix in 2 tbsp of oil over medium heat for about 8 minutes, cooking until tender, not browned. Add a cup of cool water and the ground spices, as well as *Australian Black Limes’ Black Lime Chilli Powder, and stir into a thin sauce.

Once the sauce is hot, add the chicken, salt and pepper to the pan and simmer for about 20 minutes. Add some water if the mixture gets too dry.

In the meantime, steam rice. Mix the cucumber salad ingredients gently in a separate bowl and set aside.

To finish off the curry, mix cornflour with the room-temperature yoghurt – this will prevent it from splitting when added to the curry. Once the chicken has cooked through and the sauce is rich and thick, add the yoghurt mixture and stir to heat.