My first chicken recipe after my marriage and this came out super spicy and my Husband like this one a lot.After we came to Pune,we had a simple vegetarian lunch or ordered butter chicken recipe from restaurants.So we planned this week,we will make a chicken recipe at home.So he bought chicken approximately 500 grams for both of us,where half boneless and half with bones.I thought to make two recipes but it would be waste when we make two different gravies.So i jumped to my Mom's special pepper or milagu ,which is a spicy ingredient and also has some medicinal properties for cold.
This is my second chicken post and i posted chicken or Non vegetarian recipes 2 years back.This is really fresh start for me after months break.Mostly i made chicken as butter chicken version which is accepted in home as we need more spicy one.So i prepared the powder the day before and this makes more easier to proceed and finish the recipe in half an hour.Chicken does not take much time to cook and we can also cook with little oil as it contains the fat which melts during cooking is enough for the whole process.Chicken must be cooked with turmeric powder as it cures everything in the pieces.Lets move on making the recipe.,
Chicken Pepper Stew(2 Persons)
Ingredients for making
- Chicken - 500 grams
- Onion - 1 finely chopped
- Tomato - 1 finely chopped
- Peppercorns - 10 nos approximately
- Red chilli powder - 1/4 teaspoon
- Turmeric powder - 1 1/2 teaspoons
- Coriander powder - 1/2 teaspoons
- Coconut (grated) - 1/4 cup
- Cloves - 2
- Ginger garlic paste- 1 1/2 teaspoons
- Cinnamon stick
- Cardamom pods - 1
- Coriander leaves -garnishing
- Curry leaves
- Fennel seeds - 1/4 teaspoon
- Salt - to taste
- Oil - 2 tablespoons
How to make
- Wash the chicken pieces and drain excess water.Finely chop onion and tomato.
- Heat oil in a wok and add cinnamon,cloves,fennel seeds,cardamom pod.After they splutter,add onions and saute well.
- Add ginger garlic paste and cook well.Add tomatoes and followed by chicken pieces.
- Now add salt and turmeric powder and mix well.Sprinkle little water and cover it with a lid.
- Cook for 10 minutes.Then add red chilli powder and coriander powder.Add the coconut paste by grinding peppercorns with enough water.
- Add enough water to cook and cover it with a lid.Cook for another 10 minutes.
- Switch off the flame when oil separates and add curry leaves and coriander leaves.
- Serves with roti and rice.
Cooking tips
#1Add red chilli powder if you did not want to add peppercorns in the recipe.#2The recipe tastes excellent the next day.Prepare by night and relish this for sunday brunch.
