Chicken and Beef Pepper Fry

INGREDIENTS

• 500g Chicken Thigh
• 500g Beef Lean 5% Fat Cut Pieces
• 2 Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 2 Green Chilli
• 4 tsp Black Pepper
• 1 tsp Cumin Seed
• 1 tsp Fennel Seed
• 0.5 tsp Turmeric
• 16 Curry Leaf
• 4 tbsp Cooking Oil
• 1 tsp Salt
• 240ml Water

STEPS

1. 1

   Cut 500g of chicken thigh into 3 cm pieces and 500g of beef lean 5% fat cut pieces into 2 cm pieces. Keep the raw meat on a clean plate and wash your hands, knife, and board after preparation.

2. 2

   Crush 4 tsp of black pepper, 1 tsp of cumin seed, and 1 tsp of fennel seed coarsely in a spice grinder or mortar. Mix with 0.5 tsp of turmeric and 1 tsp of salt.

3. 3

   Heat 4 tbsp of cooking oil in a heavy pan over medium heat. Add 16 curry leaves, 2 onions (thinly sliced), 4 cloves of garlic (minced), 2 tbsp of ginger (finely grated), and 2 green chillis (sliced). Fry for 8 minutes, stirring often, until the onion is deep golden and the aromatics smell fragrant.

   ⏱ 8 min

4. 4

   Add the crushed spice mixture and stir for 30 seconds. Add the beef and chicken, turning to coat thoroughly. Sear for 5 minutes, stirring frequently, until the meat is browned on the outside.

   ⏱ 5 min

5. 5

   Add 240ml of water, cover, and cook over low heat for 25 minutes, stirring every 5 minutes. The beef should be tender, the chicken should be steaming hot throughout, and no pink meat should remain.

   ⏱ 25 min

6. 6

   Uncover and cook for 7 minutes over medium heat, stirring frequently, until the liquid has reduced to a thick coating and the pepper masala clings to the meat. Check that the chicken reaches 75°C at the thickest piece and that the beef is fully cooked.

   ⏱ 7 min

7. 7

   Rest the pepper fry for 5 minutes off the heat, then serve hot.

   ⏱ 5 min