Pepper chicken with coconut gravy
Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- Chicken(cut into small pieces) - 2 lb
- Pepper powder - 3 tbsp
- garlic(crushed) - 4 pods
- Ginger(A small piece, crushed) -
- Green chilly - 4-5 nos
- Grated Coconut - 1/2 cup
- Butter - 3 -
- Cinnamon(Karugapatta) - 3 -
- Cloves(Grambu) - 3 -
- Cardamom(Elakka) - 3 -
- Tomatoes(cut into small pieces) - 2 nos
- Curry leaves - 3 strings
- Coriander powder - 3 tsp
- Onions(chopped, medium) - 3 nos
- Chilly powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Salt(As reqd) -
Ingredients
|
Rate this recipe!
|
Instructions
- Marinate chicken with 1 3/4 tsp Pepper powder and salt
- Heat butter in a pan and fry the chicken pieces along with curry leaves and sliced green chillies. ( Don`t deep fry them). Keep the fried chicken pieces aside.
- In the same butter, fry the sliced onions.
- When the onions turn brown, tomato and stir them well until it cooked well.
- Add the coriander powder, chilly powder, turmeric and fry for 1-2 minutes.
- Add the remaining pepper powder and fry for a minute.
- Add water, enough to get a thick gravy.
- Drop the fried chicken, green chillies and curry leaves into the gravy.
- Add salt to taste and keep in low flame for 10-15 minutes, till chicken is well mixed with the pepper masala.
- :- Serve hot with rice.
Share this Recipe
