Green Pepper Chicken
Chicken - 1kg
1 pc Big Green Pepper/ Capsicum
6-8 green chillies
2 tsp mustard powder
1/2 bunch of coriander leaves
1 inch pc of ginger
1 tbsp Balsamic vinegar
a pinch of turmeric (optional)
salt and pepper to taste
Oil to sear the chicken
Grind/ process all the ingredients for the marinade and coat the chicken pieces well with it. Let it sit in the refrigerator over night.
Next day, bring the chicken to room temperature. Take a shallow pan, add 2-3 tbsp sunflower oil to and bring it to high heat. Preheat oven to 180C.
Now fry the chicken on both sides until it develops brown color, just about 2-3 mins per side. transfer the chicken pieces on to a baking sheet lined with wax paper. And bake the chicken to cook it fully for about 30mins.
The remaining marinade can be cooked in a saucepan until cooked for about 10-15mins and pour 2tbsp cream over finally. And allow it to cool completely, before serving.
This becomes a good dip to dunk the chicken and eat. And you are not wasting anything!
The sugars in the capsicum makes the chicken sticky and the green chillies and mustard gives a spicy kick!