Monday, January 2, 2012
Chicken pepper fry
Koli erachi molagu Chicken pepper fry
this dish comes from tamil nadu, where it is cooked for festivals like diwali and other special occasions. in some of the villages, the dish is prepared as an offering to the goddess as part of worship. the spice combination and abundance of black pepper make this dish different from other tamil chicken recipes. Enjoy its fiery savoriness and thick texture with indian breads and a cold glass of beer.
3 tbsp vegetable oil
1/2 tsp mustard seeds
10 curry leaves
1-in (2.5-cm) piece fresh ginger root, finely sliced
3 garlic cloves, chopped
3 green chilies, sliced
2 onions, chopped
2 tomatoes, diced salt
11/4 lb (500 g) boneless, skinless chicken breasts, cut into 1/2-in (1-cm) cubes
large pinch of crushed black peppercorns
1 tbsp vegetable oil
4 oz (100 g) freshly grated coconut or desiccated coconut
2 cardamom pods
3 black peppercorns
1/2 in (1 cm) cinnamon stick
1/2 tsp chili powder
1/2 tsp ground turmeric
1 tsp ground coriander
Serves 4 peppery and thick
to make the spice paste, heat the oil in a frying pan and roast the coconut with the cloves, cardamom pods, peppercorns, and cinnamon stick until the coconut is brown. add the ground spices and sauté for 1 minute. Leave to cool, then transfer to a food processor or blender. add
3/4 cup water and grind to make a fine paste. Set aside.
heat the oil in a large saucepan and add the mustard seeds. as they begin to pop, add the curry leaves, ginger, garlic, and green chilies. Cook for 3 minutes. add the onions and cook until they are golden brown. add the tomatoes and cook for another minute, then pour in the spice paste and add some salt. Stir well.
add the chicken cubes and 1 cup of water. Bring to the boil, then cover the pan and cook for
20 minutes or until the chicken is cooked. Serve hot, sprinkled with the black pepper.