Garlic - Pepper Chicken Curry – A tasty main curry, goes well with chapatis / phulkas / appam / pulao / brown breads. No added coconut milk / coconut paste / fresh cream / tomato puree !!
For the chicken:
750 g chicken, cut into medium pieces
1/2 teaspoon salt
½ teaspoon turmeric powder
1/2 teaspoon red chilli powder
Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken pieces with turmeric powder, red chilli powder and salt. Cover and keep aside for half an hour.
Ingredients for the paste:
1 - inch piece ginger, finely sliced
12 garlic cloves, finely sliced
1 /2 teaspoon pepper powder
¾ teaspoon red chilli powder
1 ½ teaspoon coriander powder
1/4 teaspoon turmeric powder
5 shallots (chuvannulli / small onion), chopped
2 tablespoon water
Make a smooth of above ingredients with 2 tablespoon water in a small mixer bowl. Keep aside.
1 tablespoon oil
6 curry leaves
Marinated chicken pieces
¾ teaspoon salt (or to taste)
1 cup / 200 ml water (Indian standard measuring cup of 200 ml / 8 oz capacity)
1 tablespoon chopped coriander leaves
Heat oil in a wide karahi / pan on a medium heat. Add spice paste. Stir on a low heat for 3 – 4 minutes until water dries up and raw smell disappears.
Add curry leaves and stir well.
Add marinated chicken pieces, salt to taste and 1 cup / 200 ml water. Mix all the ingredients well.
Cover with a tight id and cook on a low to medium heat for 25 - 35 minutes or until done / chicken pieces well cooked / gravy slightly thickens. Serve with pulao / ric e/ rotis / brown or whole wheat bread / appam .. Sprinkle chopped coriander leaves when serving.