Cambodian chicken curry / pepper curry
A beautiful, layered dish in which the sweet flavors of onions are intertwined, the nutty-spicy taste of pepper, which is treated in several ways, delighted one great gourmet. Enjoy my dears !!
- Marinade: Grind fresh pepper in a bowl, add turmeric, lemon juice, a pinch of salt, mix the marinade well. Coat the washed and dried parts of the chicken with the marinade while massaging, leave covered in the fridge for about 3 hours.
- Pasta: Put chopped onion, grated ginger and garlic in a bowl. Make everything into the mixture with a stick mixer.
- Sauce: Put pepper in a dry pan, let it fry dry until it starts to smoke, shake the pan occasionally so that it does not burn. This way the pepper will get a nutty taste. Put olive oil (coconut is mentioned in the original recipe) in a bowl with a thick bottom and let it heat up. Chop the onion into thin strips and fry it over medium heat until it gets a golden color and mixes, do it with stirring so that the onion does not burn because then you have to start over. Add the onion paste, then fry everything until the water evaporates and everything gets nice color. Add the fried pepper (leave a little for later for decoration) add the chicken along with the marinade, 300ml of water or stock, cover, bring to a boil then reduce the heat to half or as long as it is enough to lightly simmer the chicken. Let it cook for about 30 minutes until it softens, make sure it is ready, add salt. If the water evaporates, feel free to add more during cooking, because your sauce should not be too thick.
Serve hot sprinkled with a little fried pepper, rice, naan bread, onion and coriander salad or a salad of your choice. Make sure that the counterbalance to this spicy dish is something fresh.