October 20, 2009

Pepper Chicken


When cooking for just two people, we look look something quick and easy. This recipe needs very little ingredients and is rather simple to make. The taste of pepper dominates the chicken making it different from the usual chicken curries. Double the recipe and use the leftovers in a wheat bread sandwich, paired with cheese slices. Dinnerum aayi, next day de lunchum aayi :)

Chicken (boneless) - 1/2 kg
Onion - 1
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Amma's Spice Podi - 1 tsp
Vinegar - 1 tsp
Vegetable oil - 1/2 cup
Warm water - 1/2 cup
Salt to taste

Slice the onion lengthwise.
In a small katori, soak red chili powder, coriander powder and pepper powder in a little water. Keep this aside.
Heat oil in a wok and saute the onions, till evenly brown.
Add ginger and garlic paste and saute well.
Add chicken pieces and fry on high fire till evenly brown.
Add the soaked masala paste and saute on a low fire.
Add salt, turmeric powder, spice podi and vinegar. Mix well onto the chicken.
Add 1/2 cup warm water and cook on low fire till chicken pieces are tender.
Make sure the masala coats the chicken well and the water has evapourated.
Serve hot with Methi Paratha or any other paratha of your choice.

Tip: A side of fresh tomatoes and green pepper makes this dinner a wholesome meal.

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