Pepper chicken

4 servings

Ingredients

Quantity Ingredient
3 teaspoons Ginger root -- minced
3 teaspoons Garlic -- minced
2 teaspoons Red pepper powder
½ teaspoon Ground tumeric
3 tablespoons Black peppercorns
½ teaspoon Salt
6 Boneless skinless chicken
Breast halves -- cut into
1½ \" cube
2 teaspoons Canola oil
3 Inch cinnamon stick --
Crushed
4 Green cardamon pods --
Crushed
4 Whole cloves -- crushed
10 Curry leaves -- optional
1 cup Onion -- chopped
¾ cup Tomatoes -- chopped
Coriander leaves
8 slices Cucumber
8 slices Tomato

Directions

GARNISH

In a mini food processor or blender, combine the ginger, garlic and 1 tbsp of water and process to a smooth paste. Combine the ginger and garlic paste, red pepper powder, tumeric and 1 tbsp of the crushed black pepper. Rub the mixture into the chicken, cover and marinate for one hour. Heat oil over moderate heat in a non-stick saucepan.

Add the cinnamon, cardamom and cloves. Stir for 30 seconds or until fragrant. Add the curry leaves. Stir. Add the chopped onion and saute for 2 minutes. Reduce the heat to medium low. Add 2 tbsp of water, reduce the heat and cook, stirring occasionally, until the onions are golden brown. This will take about 20 minutes. Add the chopped tomatoes and ginger and garlic paste. Cook, mashing the tomatoes with a wooden spoon. Add the green chilies and the chicken with ½ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes. Add the crushed peppercorns and coriander leaves. Continue cooking until the chicken is cooked, adding more water if necessary to prevent sticking. Add salt to taste. Let stand for a few minutes to allow flavors to develop. Can be prepared 1 to 2 days in advance or frozen. Reheat gently, adding more water if necessary. 229 calories and 7 grams fat.

Recipe By : Kodi Mellagu Chettinad From: Meg Antczak Date: 07-30-95 (20:30) (159) Fido: Cooking

Related recipes