Naadan kurumulaku kozhi aka Kerala pepper chicken

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Ingredients:-

  1. Chicken – 500 grams, boneless breasts, cut into small cubes
  2. Lime juice – 1 tbsp.
  3. Ginger garlic paste – 1 tbsp.
  4. Turmeric powder -1/4 tsp.
  5. Coconut oil – 2 tbsps.
  6. Cinnamon -1″ piece
  7. Clove – 2 numbers
  8. Onion – 2 medium, finely chopped
  9. Shallots – 1/2 cup, thinly sliced
  10. Curryleaves – a few
  11. Greenchilly – 2 numbers, slit
  12. Garlic – 5 big cloves, chopped
  13. Coriander powder – 1/2 heaping tsp
  14. Red chilly powder – 1/4 heaping tsp.
  15. Garam masala powder – 3/4 tsp.
  16. Ghee – 1 tbsp.
  17. Peppercorns – 1.5 tbsp. (crushed)
  18. Salt to taste

Method:-

  1. Marinate the chicken pieces with 11/4 tsp. of salt, lime juice, ginger-garlic paste and turmeric powder for 3-4 hours in your refrigerator.
  2. Heat 2 tbsps of coconut oil in a broad non-stick pan. Add the marinated chicken pieces & fry them slightly. Keep aside. Also reserve any stock that is left out by the chicken.
  3. To the same pan, add the cloves & cinnamon. Stir in the onions, curryleaves, shallots, chopped garlic & the greenchillies. Cook till the onions turn golden brown in colour.
  4. Add the coriander powder, red chilly & garam masala powders.Cook for a minute on low heat.
  5. Stir in the chicken pieces & mix well. Lower heat & cover cook for 20 minutes.
  6. In another pan, heat 1 tbsp of ghee & add the crushed peppercorns & curryleaves. Fry for a minute & add this to the cooked chicken. Cover cook for 5 minutes more.
  7. This goes very well with roti and rice.
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