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Saturday, 1 November 2014

CHETTINAD PEPPER CHICKEN

Isn't it amazing how versatile Chicken is? There is no other thing that offers you thousands of variety and tasty dishes to be experimented. I, maximum  make it a point to experiment and make every chicken dish a different one. And so there is very least possibility that once made chicken curry is prepared in my kitchen for the second time.
 This time I am up with a spicy chicken curry, Chettinad Pepper Chicken, a spicy chicken dish... This chicken dish is more like a roast or fry rather than a curry. And, therefore, the best combo is with Chappati or Appams. For all those who love to taste spicy chcken dish, this one would definitely serve your taste buds...
Now off to the recipe:
Ingredients:

  • Chicken- 1 kg
  • Onion- 5, chopped finely
  • Tomato- 3 chopped, finely
  • Ginger-Garlic paste- 1 tbsp
  • Green chilly- 3, split length wise
  • Lemon juice- 2 tsp
  • Kashmiri chilly powder- 4 tsp
  • Coriander powder- 1 1/2 tbsp
  • Garam masala powder- 1 tsp
  • Turmeric powder- 1/2 tsp
  • Pepper powder- 1 1/2 tsp
  • Pepper corns, crushed- 1 tbsp
  • Coconut pcs- 1 tbsp
  • Curry leaves- a stem
  • Coconut oil- 2 tbsp

Method:

  • Marinate chicken peices with half quantity Chilli powder, half quantity pepper powder, salt, half quantity lime juice, turmeric powder and keep them aside.
  • Heat oil in a pan, add curry leaves, onion and saute till becomes brown color. Add ginger garlic paste, green chilly, turmeric powder, coriander, chilly, garam masala and pepper powder. Mix well.
  • Add tomato and cook for about a minute and add salt.
  • Mash tomato and add marinated chicken peices. Keep the lid closed and cook the chicken in low flame. 
  • Once the chicken gets cooked, water ooxes out of the chicken...
  • Add crushed pepper corns and cook for about 2 minutes. Add lime juice and off the flame..
  • In another pan, heat coconut oil and add curry leaves and dried coconut peices. fry them and add to the chicken. 
  • Serve hot.