Monday, March 05, 2007

Pepper Chicken


Boneless Chicken - 1/2 kg (cut in to pieces)
Ginger and Garlic paste - 1 tsp each
Turmeric - 1/2 tsp
Cayenne pepper - 1/4 th - 1/2 tsp
Salt to taste
Tamarind - Indian lime size (add just enough water to immerse the tamarind, microwave for 1 - 2 mins, cool down. Squeeze it in to pulp.)
Whole tomatoes - 3 no. (medium size, chop them)

Cook these together for 2 whistles in pressure cooker. Once it is cool down, transfer to flat deep nonstick pan and cook it until water evaporates completely.

Green chillies- 6 no. (slit length wise)
Curry leaves - 2 sprig
Cumin and Whole black pepper - 1/2 tsp each (powder these together in pestle)
Ginger and Garlic paste - 1 tsp each
Oil - 3 tbsp

Heat a flat deep non-stick pan, add oil when it is hot, add powdered ingredients, immediately add gg paste, stir. Add curry leaves and green chillies, fry for few secs. Remove green chillies once it is fried, to that add cooked chicken and fry on high until all liquid is dried up. Check for salt and add fried green chillies mix gently and serve.

Serve it with Mysore Rasam, Rice and Yoghurt on side.

© 2007 by Rajani Rayudu