Sunday, January 3, 2010

Pepper Chicken 2

In the archives of this blog you will find an earlier Pepper Chicken Peratel that I have made. Today's version has been modified a bit with the addition of tomatoes and the blending of the masala.

1/2 chicken cut into bite size pieces
Marinate the chicken with 6-8 tablespoons of yogurt, 1 teaspoon turmeric, 2 tablespoons of Coriander powder, 2 teaspoons of cumin powder, salt and some quartered potatoes (let this all marinate for 2 hours or more).

Chop 2 big yellow onions, 2 tomatoes and 8-10 cloves of garlic. In a small pan add some oil and fry 3 tablespoons of black peppercorns. Then add in the chopped yellow onions and garlic and fry this a bit before adding the tomatoes. Cook this for about 7-8 minutes then let it cool aside. In a blender add some sliced ginger and 5-6 sliced green chilies, add in the cooled onions and blend this with a little bit of water. Half way through add a handful of fresh coriander leaves and continue blendingn until al ingredients are well combined and this is now the pepper masala.

In a wok add some oil and when it is hot add some curry leaves, 2 sticks of cinnamon, about 6 cardamons, 5 cloves and 3 star anise, once aromatic add the pepper masala and cook this for about 5 minutes. After 5 minutes add 2 tablespoons of chili powder. Follow this with the marinated chicken and add about 2 small cups of water. Add salt to taste, close the lid of the wok and let this cook for about 30 minutes (stir the chicken routinely). Remove the lid and continue to cook the chicken until the gravy is thick and creamy.

Lastly add some vinegar.

Serve with some white rice and cucumber salad and Enjoy!