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.

Ingredients:

Chicken with bones	500 gm
Onion	1 big thinly sliced
Green Chillies	2 or 3 slit lengthwise
Pepper Powder	3 tbsp
Curry leaves	Few
Coriander leaves	To garnish
Salt	To taste
Mustard seeds	1 tbsp

Method:

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

Chicken Thoran or Chicken Dry masala

We had guests for lunch last Sunday. I didn’t want to make the usual chicken kuruma which I do all times. I wanted to make a new one, a bit dry that would go well with coconut milk rice or chapathi. So I made few additions to my recipe, and finally got a thumbs up from our guests for the dish. I am sharing the recipe with you.

Ingredients:

Onion	1 chopped
Chicken boneless	500 gms chopped into small pieces
Coconut	2 tbsp
Jeera	1 tbsp
Tomato	1 chopped
Ginger garlic paste	1.5 tbsp
Curry leaves	Few
Salt	To taste
Turmeric powder	¼ tbsp.
Chilli powder	2 tbsp
Coriander powder	1 tbsp
Coriander leaves	To garnish
Pepper corns	2 tbsp freshly ground

To temper                          

Bay leaf	1
Cardamom	1 or 2 whole
Cloves	1
Fennel	1 tbsp

Method:

1.       Heat oil in a pan and add the items to temper.Then sauté the onion until it turns transparent. Add the ginger garlic paste and fry till the raw smell goes off.

2.       Then add the chopped tomatoes and fry till it turns mushy.

3.       At the same time, grind coconut and jeera to coarse mixture.

4.       Then add the masalas and cook till the raw smell goes off and everything gets blended well. Add the chicken pieces and fry till all of it gets coated with the masala. Then just cover and cook till the meat gets cooked.

5.       Note that we are not adding any water, the meat gets cooked with its own juice and that of the tomato. Stir occasionally to avoid burning of the dish. Best taste is maintained when cooked on low flame.

6.       Once the meat gets cooked, add the freshly crushed mixture and the coarse coconut mixture, give a stir fry until all the water drains off. Check for salt and garnish with coriander leaves

7.       Enjoy with rice and rasam or chapathi.

Chilli Chicken

Today’s special for lunch was Chilli Chicken. I got this recipe from Vahchef. Its simple to do and also was explained in a video.

Ingredients:

Chicken boneless cut into small pieces	500 gm
Green Capsicum	1 cup chopped
Onion	1 cup chopped
Red Chillies	3 or 4 remove seeds and cut it
Soya Sauce	3 tbsp
Red Chilli Garlic Sauce	1 tbsp
Egg	1
Corn flour	2 tbsp
Salt	To taste
Pepper	3 or 4 tbsp
Ginger and Garlic	Chopped Finely 4 tbsp
Spring onion	Few
Sugar	1 tbsp

Method:

1.       Mix chicken, corn flour and egg along with a tbsp of pepper and deep fry it in oil and set aside.

2.       Heat oil in a heavy bottomed pan and add the red chillies and onion and sauté it till onion becomes golden brown.

3.       Then add the chopped garlic and ginger and fry till raw smell goes off.

4.       Then add the capsicum and fry. Add 2 tbsp of pepper, 1 tbsp of sugar and salt to taste. Next add the fried chicken and fry for a min.

5.       Add soya sauce and red chilli garlic sauce and allow it to blend with the chicken.

6.       Finally mix corn flour in some water and add about 4 tbsp of it to thicken the gravy.

7.       Add chopped spring onions finally. You can also add chopped coriander leaves alternatively.