A spicy and delicious chicken recipe perfect for a fancy dinner.
CHICKEN PEPPER FRY
Ingredients
400 grams leg boneless chicken cut into 1 inch cubes
Paste
½ tbsp oil
½ tsp caraway seeds (shahi jeera)
15 black peppercorns
1 star anise
3 green cardamoms
1 black cardamom
½ inch cinnamon stick
2 cloves
1 tbsp coriander seeds
10-12 curry leaves
3-4 garlic cloves, sliced
½ inch ginger, chopped
½ medium onion, sliced
½ cup scraped coconut
1 tsp red chilli (deghi mirch) powder
½ tsp turmeric powder
1 tsp coriander powder
Gravy
2 tbsps oil
3 dry red chillies, broken
10-15 curry leaves
1 medium onion, sliced
½ tbsp ginger paste
½ tbsp garlic paste
½ tsp red chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
1½ tsps crushed black peppercorn
Salt to taste
2 tbsps chopped fresh coriander
1 tsp tamarind pulp
Fresh coriander sprig for garnish
Method
1. To prepare the paste, heat oil in a non-stick pan, add caraway seeds, black peppercorns, star anise, green cardamoms, black cardamom, cinnamon stick, cloves, coriander seeds, curry leaves, garlic, ginger and onion. Sauté till onions turn translucent. Add scraped coconut and sauté for 2 minutes. Add red chilli powder, turmeric powder and coriander powder. Sauté for 3 minutes. Take the pan off the heat and allow it to cool down. Add sufficient water and blend mixture into a fine paste.
2. To prepare the gravy, heat oil in a non-stick pan, add dry red chillies and curry leaves. Sauté till fragrant. Add onion and sauté till onion turns golden brown.
3. Add chicken and sauté on high heat for 3-4 minutes. Add ginger paste and garlic paste. Mix well. Add the blended paste. Mix well and add red chilli powder, turmeric powder, coriander powder, crushed black peppercorns and salt. Mix well. Cover and cook on medium heat for 5-6 minutes, stirring occasionally.
4. Add chopped fresh coriander and tamarind pulp. Mix well.
5. Transfer prepared chicken in a serving bowl.
6. Serve hot garnished with fresh coriander sprig.
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