Spicy Black Pepper Chicken Curry with Cumin Rice

For the Chicken Curry:

• 500g chicken thighs, boneless and skinless, cut into cubes

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 2 tomatoes, pureed

• 2 tsp ginger-garlic paste

• 1 tsp Grandma’s Special Nuska Turmeric powder

• 1 tsp Grandma’s Special Nuska Red chilli powder

• 1/2 tsp Grandma’s Special Nuska Black pepper powder

• 1 tsp Grandma’s Special Nuska Coriander powder

• 1/2 tsp Grandma’s Special Nuska Garam Masala

• Salt to taste

• Fresh coriander leaves, for garnish

  
  

For the Cumin Rice:

• 1 cup basmati rice, rinsed and soaked for 20 minutes

• 2 cups water

• 1 tbsp vegetable oil or ghee

• 1 tsp Grandma’s Special Nuska Cumin seeds

• Salt to taste

• 1 Bay Leaf

• 2 Cardamon

• 3 Cloves

Step 1: Prepare the Chicken Curry

1. Heat oil in a large pan over medium heat. Add chopped onions and cook until golden brown.

2. Add ginger-garlic paste and sauté until aromatic.

3. Stir in Grandma’s Special Nuska Turmeric powder, Red chilli powder, and Black pepper powder. Cook for 1-2 minutes to release the flavours.

4. Add chicken cubes and cook until lightly browned.

5. Pour in the tomato puree, Grandma’s Special Nuska Coriander powder, and salt. Cover and simmer for 15-20 minutes until the chicken is tender and cooked through.

6. Finish with Grandma’s Special Nuska Garam Masala and garnish with fresh coriander leaves.

   
   

Step 2: Prepare the Cumin Rice

1. Heat oil or ghee in a pot over medium heat. Add Grandma’s Special Nuska Cumin seeds and let them sizzle.

2. Add the soaked rice and stir to coat with oil.

3. Pour in water and salt, bring to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes until rice is fluffy.

   
   

To Serve: Plate the spicy chicken curry alongside cumin rice. Garnish with extra fresh coriander and serve hot. Enjoy the rich, warm flavours from Grandma's Special Nuska Spices!