Chettinad pepper chicken recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 19 votes

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INGREDIENTS:

  1. Chicken pieces - 1/2 kilogram
  2. Finely chopped Onion - 200 grams
  3. Ginger paste - 1 teaspoon (tsp.)
  4. Garlic Paste - 1 teaspoon (tsp.)
  5. Chopped Tomato - 200 grams
  6. Black pepper - 8 teaspoon (tsp.) or 40 grams
  7. Turmeric powder - 1 teaspoon (tsp.)
  8. Coriander powder - 3 teaspoon (tsp.)
  9. Chili powder - 1 teaspoon (tsp.)
  10. Slit Green chili - 3
  11. Thick coconut milk - from 1/2 coconut
  12. Curry leaves - 10
  13. Coriander leaves - 15
  14. Oil - 1/4 cup
  15. Salt - as needed

PREPARATION:

  1. Powder the black pepper.
  2. Heat oil in a pan. Now add the curry leaves once the curry leaves stop splattering add onion and sauté until they turn translucent (golden brown).
  3. Now add the ginger paste, garlic paste and sauté until the raw smell is gone.
  4. Now add the chopped tomato and sauté until oil separates.
  5. Now add green chili, chicken and sauté until the chicken sweat water and change color.
  6. Now add the chili powder, turmeric powder, black pepper powder and sauté until raw smell is gone.
  7. Now add thick coconut milk and cook the chicken. NOTE:  if coconut milk is not enough add water until the chicken submerge or as needed. You can use water instead of coconut milk.
  8. Continue cook the chicken until the oil separates. NOTE: you have to stir time to time especially the liquid evaporates to avoid burning the chicken. Simmer the heat if needed.
  9. Garnish with coriander leaves and serve.

NOTES:

  1. Goes well with idli, dosai, parotta, chapatti and plain rice.

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