PEPPER CHICKEN CURRY
HEALTH BENEFITS
CHICKEN - High protein, anti depressant, prevents bone loss, for healthy heart and has abundant phosphorus which supports teeth, kidney and liver.
BLACK PEPPER CORNS - Improves digestion, antioxidant and breaks down fat cells.
INGREDIENTS
- Chicken - 1/2 kg (large pieces)
- Cumin seeds - 1 tsp
- Black stone flower - few
- Cardamom - few
- Curry leaves - 1 pinnate
- Onion - 2 (medium)
- Tomato - 2 (medium)
- Ginger garlic paste - 1 tbsp
- Turmeric - a pinch
- Salt - as needed
- Coriander leaves - few
- Gingelly oil - 1 tbsp
- Black pepper corns - 1 tbsp
- Small onions - 10
- Garlic - 10 cloves
- Fennel seeds - 1 tsp
- Chilli powder - 1 tsp
- Coriander powder - 1 tbsp
- Coconut - 1/2 cup
METHOD
- Heat oil in pan, add mustard, leave it to crackle till the size doubles as shown in the picture.
- Add fennel seeds, black pepper corns, fry.
- Add garlic, small onions, chilli powder, coriander powder and fry well.
- Leave it to cool down, make a fine paste.
- Heat oil in cooker and add cumin, black stone flower, cardamom, curry leaves.
- Saute chopped onions and add ginger garlic paste.
- Add chopped tomatoes, turmeric, salt and close lid till tomato gets mushy.
- Add chicken, saute.
- Add grounded paste and saute well.
- Cover lid and cook without adding water for 10-15 mins in low flame.
- Open lid, add 1/2 cup of water and cover, cook again till 2 whistles.
- Garnish with coriander leaves ( if needed).
- Serve hot with rice.
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