Curry leaf Pepper Chicken

 

 

Ingredients

Recipe source – Vahrehvah.com

1. Chicken, boned – 1 kg, cut into medium-small pieces

2. Oil – 1.5 tbsp

3. Onion – 1 medium-small, sliced (Makes about 1.5 cups)

4. Turmeric powder – 1/4 tsp

    Ginger – garlic paste – 1 tbsp

5. Chilly powder – 3/4 tsp

    Coriander powder – 1 tbsp

6. Grated coconut – 1/2 cup

    Tomato – 2 small, sliced

7. Salt – To taste

Other ingredients

8. Oil, preferably coconut oil – 2 tbsp

9. 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

1. 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.

2. 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.