Apr 4, 2013

Garlic - Pepper Chicken Curry

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 !!

Serves: 3


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.

Other ingredients

1 tablespoon oil

Spice paste

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.

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