Pepper Chicken Curry | Andhra Pepper Chicken Curry | Spicy Pepper Chicken
Ingredients:
– Chicken with bones, curry cut- 500 gm
– Crushed pepper – 2 1/2 tsp
– Curry leaves – 2 sprigs
– Ginger Garlic paste – 2 tsp
– Fennel powder (Saunf) – 1 tsp
– Salt – 1 tsp
Masala paste:
– Onion, diced into cubes – 2 medium
– Tomatoes, diced into cubes – 2 medium
– Coconut grated – 3 tbsp
– Turmeric powder – 1/2 tsp
– Red Chilli Powder – 2 1/2 tsp
– Coriander powder – 2 tsp
– Salt – 1/2 tsp
Preparation:
Marinate the chicken pieces with salt & 1/2 tsp of crushed pepper. Set aside for around 30 mins.
Prepare Masala paste:
– Heat 1 tbsp oil in a kadhai.
– Add diced onion & fry for 3 mins till translucent.
– Add the diced tomato & keep on frying for around 2mins.
– Now add the grated coconut & mix everything well. Fry for a minute & add the Turmeric powder, 2 tsp Red Chilli Powder, Coriander powder & 1/2 tsp salt.
– Sauté on low flame for around 5 mins till Masala is coated, cooked evenly & the tomatoes are soft.
– Take it out in a bowl & cool. Grind it to a smooth paste.
Process:
– Heat 3 tbsp oil in a kadhai.
– Add the curry leaves & give a stir.
– Add in the marinated chicken & fry on high heat till all the water dries up & the chicken pieces are slightly fried. This should take around 5 mins.
– Add in the ginger garlic paste, mix well & fry for around 2 mins till the raw smell is gone.
– Now add in the fennel (saunf) powder, mix & continue to fry on medium heat for a minute.
– Finally add in the masala paste & 1 tsp freshly crushed pepper , mix well & sauté for around 5 mins till oil separates.
– Add 1 cup of water & add in 1/2 tsp Red Chilli Powder. Mix well & cook covered for around 10 mins.
– After 10 mins the colour of the gravy will change & oil should leave the sides.
– Add another 1 tsp crushed pepper and cover & cook for another 10 mins till chicken is soft.
– Season with salt as per taste.
– Serve hot with rice or roti.
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