Pepper Chicken Curry Recipe

Ingredients:1 kg chicken, washed and cut into medium sized pieces
2 large onions finely chopped
1 tbsp ginger-garlic paste
3-4 green chillis slit length wise
1 large tomato finely chopped
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp freshly ground fennel seeds pwd (saunf)
3/4 tsp to 1 tsp freshly ground pepper pwd (add according to your spice level)
1 tsp garam masala (1″ dalchini, 1 green cardamom, 4 cloves finely ground)
fresh coriander leaves for garnish
salt
1 1/2 tbsp-2 tbsp oil

1 Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute further for another 4-5 mts on medium heat.
2 Add the cleaned chicken pieces and cook on high heat for 4-5 mts, combining once in a while.
3 Add the turmeric pwd, coriander pwd, fennel seed pwd, pepper pwd and salt, combine well.
4 Reduce heat to medium, cook covered for another 4-5 mts.
5 Add the chopped tomatoes and let it cook for 3-4 minutes without cover. Combine well and cook till oil separates.
6 Let the chicken cook in its own water, covered for 4-5 mts. Add half a cup of water and cook covered for another 4-5 mts or till you get the desired gravy consistency.
7 Finally add the garam masala pwd, combine well and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice or chapatis.

Pepper chicken

Ingredients:
Chicken: 3 thighs (4 drumsticks) - cleaned
Onion: 1 minced
Whole black pepper: 1 tbsp
Ginger-garlic paste: 1 tsp
Chilli powder: 1 tsp
Coriander powder: 1 tsp
Turmeric: ¼ tsp
Salt: per taste
Curry leaves: 2 sprigs
Oil: 2 tbp

Seasonning:
Clove:2
Bay leaves: 1
Cinnamon stick: ½ inch

Method:
Marinate the chicken:
Marinate the chicken with turmeric, chilli powder with ½ tsp of ginger- garlic paste for ½ hour.

Roast the whole black pepper:
Add few drops of oil in pan and roast the pepper until they start to pop and aromatic.
Grind into powder or paste.

Note: In India, the chicken takes a little more time to cook. I would suggest the whole process could be done in pressure cooker pan and leave one whistle.

Heat the pan with oil; start with the seasoning ingredients and add the onion fry until translucent. Add the remaining ginger garlic paste. After few minutes, add the marinated chicken, pepper powder/paste, coriander powder, salt, add ½ cup of water. Cover the pan and cook until the chicken is done, remove the lid and keep in medium heat until the chicken start leaving the oil. Sprinkle the curry leaves and switch off the stove.

The pepper chicken and plain rice with rasam is great combination.

Another Note: If you think at the end it is less spicy, try to add green chillis, the dish will turn spicy or extra spicy!

Pepper mushroom

 

 

Ingredients:

Mushroom: one packet (8 oz)/ cleaned and sliced
Onion: 1 medium / minced
Ginger-garlic paste: ½ tsp
Black whole Pepper: 1 tbsp
Coriander powder: 1 tbp
Garam masala: ½ tsp
Curry leaves: 2 sprigs
Salt: per taste
Oil: 1 tbsp

Method:
Roast the pepper:

Add a few drops of oil in small saucepan. Fry the whole pepper until they start to pop and aromatic.
Grind into a smooth paste or powder.
Heat a pan with oil, add the minced onion, and fry until translucent. Add the gin-garl paste after few minutes; drop the sliced mushroom, coriander powder, pepper paste/powder and salt. Cover the pan; the mushroom should be cooked by releasing own water, in medium heat.
When the water is evaporated, sprinkle the garam masala and curry leaves.
The curry can be enjoyed with rotis or rice.