Chettinad Dry Pepper Chicken Curry

Chettinad Dry Pepper Chicken Curry

Serves: 4     Preparation Time: 10 mins    Cooking Time: 30 mins

INGREDIENTS:

•  Oil -3 tbps
•  Boneless Chicken Breast - 400g, cut into strips
•  Mustard Seeds - ½ tsp
•  Onions - 2, sliced
•  Whole Green Chillies - 2, slit
•  Dried Curry Leaves - 1 tbsp
•  Black Peppercorns - 1 tsp, ground
•  Fennel Seeds - 1 tbsp
•  Ground Coriander - 2 tbsp
•  Fresh ginger - 1', grated
•  Garlic Cloves - 3, crushed
•  Turmeric Powder - 1 tsp
•  Salt - to taste
•  Garam Masala - 1 tbsp
•  Lemon Juice / Vinegar - ½ tbsp
•  Fresh Coriander - 3 tbsp

METHOD:

• Heat the oil, add the mustard seeds and fennel seeds until they sizzle. Remove from heat.

• Add the sliced onions, green chillies, fresh ginger, garlic and curry leaves, stir, return to heat and stir fry until onions are golden, adding a little water if necessary to stop mixture sticking to pan.

• Add the ground coriander, garam masala and turmeric powder, stir and fry for a minute or so.

• Add the chicken strips and a little water. Stir well. Cover and cook on a low heat until the chicken is cooked through. Stir every so often.

• Remove lid, and cook until any juice is absorbed. Add the ground black pepper and stir.

• Ad the Lemon Juice / Vinegar and Salt to taste.Stir fry over a low heat for a minute or so.

• Remove from heat and sprinkle with fresh Coriander and serve with hot Roti or steaming rice.

Spices Of India