In my previous post, I'd mentioned I would be posting a pepper chicken recipe next. This is it....
Pepper chicken can be a effortless or elaborate thing, depending on which recipe you follow. Of course, on this blog, you can be sure that if its featured here, then its effortless! Many Kerala recipes for pepper chicken use a lot of pearl onions (shallots or "cheriya ulli" in Malayalam), which I find a hassle to peel and clean. So when I came across this recipe, which is as easy as it gets without compromising the taste of real pepper chicken, I immediately filed it away and have cooked it innumerable times since (don't remember the source though).
Another recipe that's a keeper for your repertoire of emergency recipes!
To serve 4
To serve 4
- 500 g chicken
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 2 teaspoons fennel seeds (perinjeerakam), powdered coarsely
- 1 tablespoon coriander powder
- 2 tablespoons freshly ground pepper
- 2 tablespoons lime juice
- 2 sprigs curry leaves
- A handful coriander leaves, chopped
- 3 to 4 tablespoons vegetable oil
- In a mixing bowl, combine ingredients 2 through 8 well.
- Add the chicken pieces to this and mix nicely.
- Cover and leave to marinate for at least an hour (if you have time to plan ahead, then keep this in the fridge overnight for a much more flavorsome result).
- In a nonstick wok/kadai, heat the oil and add the chicken with the curry leaves.
- Stir on high heat for 1 minute, then reduce to simmer and cook covered until the chicken is done (might take 20 minutes).
- Open the lid and turn up the heat again until all the water has evaporated (skip this step if you like it semi-dry or with gravy). Add a little more oil if necessary to dry it up to a crispy finish.
- Garnish with the coriander leaves.
Great as an accompaniment for "drinks" too!