Curry leaf Pepper Chicken
Ingredients
Chicken, boned – 1 kg, cut into medium-small pieces
Oil – 1.5 tbsp
Onion – 1 medium-small, sliced (Makes about 1.5 cups)
Turmeric powder – 1/4 tsp
Ginger – garlic paste – 1 tbsp
Chilly powder – 3/4 tsp
Coriander powder – 1 tbsp
Grated coconut – 1/2 cup
Tomato – 2 small, sliced
Salt – To taste
Other ingredients
Oil, preferably coconut oil – 2 tbsp
Fennel seeds – 1 tsp
Curry leaves – 3 sprigs
10. Crushed pepper (freshly ground) – 1 tsp
11. Cilantro – 1/4 cup, finely chopped
12. Salt – To taste
Method
Heat oil in a heavy-bottomed pan. Add sliced onion, little salt and suate until transparent. Add turmeric powder and ginger-garlic paste. Saute for a minute. Add chilly powder and coriander powder. Saute for a minute and add grated coconut and tomato slices. Mix well and cook covered for 3 – 4 minutes. Switch off. Set aside to cool. Grind to a paste adding 1/4 cup water.
Heat 2 tbsp oil in the same pan. Fry fennel seeds followed by curry leaves. After a few seconds, add chicken pieces and enough salt. Mix everything well and cook for 3 – 4 minutes. Add 1/2 – 3/4 tsp crushed pepper. Mix well. Next add ground onion-tomato paste and mix well. Cover and cook for 20 – 25 minutes until chicken is done and oil separates. Add chopped cilantro, few curry leaves and crushed pepper. Mix well. Cover and cook for 2 minutes until chicken is well-coated with the masala. Switch off. Serve this super-delicious curry leaf pepper chicken with porotta, nan, appam, chapathis, rice etc.
Chicken, boned – 1 kg, cut into medium-small pieces
Oil – 1.5 tbsp
Onion – 1 medium-small, sliced (Makes about 1.5 cups)
Turmeric powder – 1/4 tsp
Ginger – garlic paste – 1 tbsp
Chilly powder – 3/4 tsp
Coriander powder – 1 tbsp
Grated coconut – 1/2 cup
Tomato – 2 small, sliced
Salt – To taste
Other ingredients
Oil, preferably coconut oil – 2 tbsp
Fennel seeds – 1 tsp
Curry leaves – 3 sprigs
10. Crushed pepper (freshly ground) – 1 tsp
11. Cilantro – 1/4 cup, finely chopped
12. Salt – To taste
Method
Heat oil in a heavy-bottomed pan. Add sliced onion, little salt and suate until transparent. Add turmeric powder and ginger-garlic paste. Saute for a minute. Add chilly powder and coriander powder. Saute for a minute and add grated coconut and tomato slices. Mix well and cook covered for 3 – 4 minutes. Switch off. Set aside to cool. Grind to a paste adding 1/4 cup water.
Heat 2 tbsp oil in the same pan. Fry fennel seeds followed by curry leaves. After a few seconds, add chicken pieces and enough salt. Mix everything well and cook for 3 – 4 minutes. Add 1/2 – 3/4 tsp crushed pepper. Mix well. Next add ground onion-tomato paste and mix well. Cover and cook for 20 – 25 minutes until chicken is done and oil separates. Add chopped cilantro, few curry leaves and crushed pepper. Mix well. Cover and cook for 2 minutes until chicken is well-coated with the masala. Switch off. Serve this super-delicious curry leaf pepper chicken with porotta, nan, appam, chapathis, rice etc.
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