March 7, 2013

Pepper Chicken

This is a curry in hurry. When you don’t have time to grind masalas for kuruma, this curry will help you out. This is a mouth watering one too. I learnt it from a tv program by Chef Damu.
Chicken with bones
500 gm
1 big thinly sliced
Green Chillies
2 or 3 slit lengthwise
Pepper Powder
3 tbsp
Curry leaves
Coriander leaves
To garnish
To taste
Mustard seeds
1 tbsp

1.       Clean the chicken and drain all the water.
2.       In a pan, heat oil and splutter the mustard seeds. Add the curry leaves, green chillies and onion and fry till it becomes transparent.
3.       Then add the chicken pieces and fry for a min. Then cover the pan and allow the chicken to cook. The chicken cooks only with its own juices so leave the flame on sim to avoid burning.
4.       Once the chicken is cooked(takes around 15 mins), add the pepper powder and salt. Allow all the water to evaporate and the curry to thicken.
5.       Garnish with coriander leaves and serve with rasam rice. Yummy

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...