Ingredients

• 8 chicken drumsticks, skinned
• 4 teaspoons freshly cracked black peppercorns
• 1 teaspoon ground turmeric
• 1 lemon, juice of
• 1 onion, halved and thinly sliced
• 2 onions, chopped
• 6 garlic cloves, chopped
• 30 mm piece ginger, chopped
• oil, for frying
• 200 ml water
• 1 pinch salt

Instructions

1. Put the chicken drumsticks in a dish. Combine 1 tsp of the black pepper, the turmeric, lemon juice and a pinch of salt, and rub over the chicken.

2. Cover and leave to marinate in the fridge overnight.

3. Blend the chopped onions with the garlic and ginger and a little water to make a paste.

4. In a cast iron frying pan, dry roast the remaining pepper until it begins to smoke. Do not let it burn.

5. Heat about 2 tbslp of oil in a wok or frying pan and fry the sliced onions until they turn golden. Add the onion/garlic/ginger paste and continue frying until all the liquid has evaporated and the onion is turning brown.

6. Add about ¾ of the roasted pepper, the chicken including all the marinade juices, 200ml water and ½ tsp salt.

7. Bring to the boil, cover and simmer for 30 minutes, or until the chicken is cooked through adding a little more water if the sauce gets too thick.

8. Serve the curry hot sprinkled with the remainder of the roasted black pepper and garnish.