Saturday, 3 December 2016

Dish #439 - Chicken Pepper Fry

This recipe is inspired by the Pepper chicken we normally get in restaurants, but this version is my own experiment which was successful in the 1st attempt itself.
Black pepper has various health benefits, so apart from sprinkling ground black pepper on salads and eggs, I try to use them in almost every dish which needs a spicy taste.
This recipe is however has more pepper than in other dishes, but the pepper enhances the taste of chicken so much that you will be left asking for more.
The health benefits of black pepper include relief from respiratory disorders, coughs, the common cold, constipation, indigestion, anemia, impotency, muscular strains, dental disease, pyorrhea, diarrhea, and heart disease. Because of its antibacterial properties, pepper is also used to preserve food. It is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fiber. Black pepper is also a very good anti-inflammatory agent.
Simple and quick to try this out..

Onions - 4 - sliced
Black pepper - 1 handful
Tamarind - 1 lemon sized ball
Cinnamon stick - 1/2 inch piece
Bay leaf - 1
Cloves - 6
Cardamom (white) - 2
Cumin seeds - 1 tsp
Oil - 1 tsp + 1 tbsp
Coriander leaves - 1 handful - chopped
Lemon wedges - for garnish

Take a large shallow pan, keep on low heat, add 1 tsp oil, and then fry the cinnamon, bay leaf, cardamom, cloves, black pepper and cumin seeds till they give out a good aroma. Then add the sliced onions and fry till onions turn golden brown. Allow this fried onions and spices to cool. Then grind these to a paste along with tamarind using very water. Keep the paste aside.

Then take a large deep pan, keep on low heat, add 1 tbsp. oil and lightly fry the chicken pieces till the chicken is sealed. Then add the ground paste and salt and mix well. Add 1/2 cup water and cover and cook till chicken is done and the gravy/masala sticks to the chicken and the consistency is almost dry.
Serve hot garnished with chopped Coriander leaves and Lemon wedges.

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