Sunday, December 14, 2014

Curry leaf Pepper Chicken (Dry Version)

Today I am sharing a finger licking delicacy of chicken with full of flavours of curry leaves,pepper and coconut,the three magical taste makers in kerala cuisine. 

Ingredients :
Chicken(cut into medium size pieces) : 500gm

For marination :
Red Chilly Powder : 1 tsp
Turmeric Powder : 1/4 tsp
Garam Masala : 1/2 tsp

For roast:
Onion :1 (chopped)
Green Chilly : 2-3 (slitted lengthwise)
Curry Leaves : 5-6 springs
Ginger Paste : 1 teaspoon
Crushed pepper : 1 tsp
Fennel seeds : 1/2 tsp
Coriander leaves (chopped) : 2 tsp
Grated Coconut : 3 tbsp.
Coconut Oil : 2 tbsp

Method :
Marinate the chicken pieces with the ingredients under marination and keep aside for half an hour.
Cook the marinated chicken without adding any water till to get a dry texture . (The water oozes from the chicken should be completely evaporated and the chicken should be only half cooked)
Heat oil in a pan ,splutter fennel seeds,add chopped onion,ginger paste and saute till transparent.
Add the pepper powder ,half cooked chicken and combine well.
Keep the pan open in medium flame and cook the chicken by stirring continuously.
Now add the chopped coriander leaves and mix them well.
Heat oil in another pan and splutter the green chillies and curry leaves and pour into the roast.
Now add the grated coconut into the roast and combine everything together.
Stir continuously to get a dark and dry roast as shown in the pic.


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