Peppery Chicken Curry

Ingredients
3-4 boneless skinless chicken breasts, cubed
2 teaspoons garlic, minced
2 teaspoons ginger, minced
Pinch salt
2 tablespoons lime juice
1 teaspoon turmeric
Pinch saffron
3 teaspoons black pepper, coarsely ground
5 tablespoons olive oil
4 onions, 2 sliced and 2 processed in food processor until pureed
1 cup water

Instructions
1. Place chicken, garlic, ginger, salt, lime juice, turmeric, saffron, and 1 teaspoon pepper into bowl or container.  Stir well to coat chicken, cover and refrigerate for 1 hour. 

2. Heat olive oil in skillet over medium heat. Add sliced onions and remaining pepper. Cook, stirring, 10 minutes or until onions are softened and golden.  Add onion puree and continue cook until golden brown, about 10 more minutes. 

3. Add chicken and marinade to skillet and cook, stirring, until meat has started to brown and chicken is well coated.  Add 1 cup water, bring to a simmer, then reduce heat to low and simmer for 20 minutes until chicken is tender.  Season with salt and serve with rice, if desired. 

Comments
This recipe is from Almost Bourdain and, since I’m always looking for good, new curry recipes, I decided to try it out.  Oh my gosh is it peppery!  I actually had a hard time eating it due to the amount of pepper and lack of anything to mellow the pepper flavor.  That said, I really like the concept of this curry which is to use onion puree as a sauce, there’s a lot of potential there. 

We did find that after a day or so in the fridge the extreme pepper flavor mellows out significantly.

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