South Indian pepper chicken gravy from Marthandan Kitchen-in nSamayal, goes well with Chappathi, Dosai and idli
Ingredients:
Chicken – 250 grms
Gingelly oil – 2 ounce
Curry leaves – 10
Onion – 2 medium
Black pepper – 2 tsp
Ginger garlic paste – 1 tsp
turmeric powder
red chilli powder
coriander powder
curry powder
garam masala
salt
Preparation:
Cut chicken and onion into small pieces
Prepare the curry powder by frying fennel seed and mustard seed in the ratio 4:1 in a dry pan and grind them.
Fry some black pepper in dry pan and grind it well.
Direction:
Heat gingelly oil in a pressure cooker.
Add cut onion and curry leaves and season it till the onion turns light brown.
Add the chicken pieces and stir well till the chicken turns white.
Then add ginger garlic paste and a pinch of turmeric powder and stir well for 5 mins in medium flame.
Add one and one quarter (1 ¼) tsp black pepper powder
Add less than ¼ tsp of chilli powder, one and half tsp coriander powder
Add ¼ spoon curry powder, pinch of garam masala and salt to taste
Mix all the masalas well
Add half cup of water and mix well.
Close the pressure cooker and wait for the steam to come. Then add the pressure cooker weight.
Reduce the flame to slim and wait for three whistles or for about 10 mins.
Then turn off the stove and wait for all the pressure from the cooker are released.
Open the cooker, light the stove in medium flame, wait for the gravy to boil, the oil will separate and float on top, then garnish with some curry leaves.
Hot and Spicy Pepper chicken gravy is ready.
source
