Welcome to my world.Here's my confession...I am a foodaholic.I love good food.I am game for any cusine & am passionate about Indian cooking.Honestly I am not a polished home-maker.I haven't learnt the ropes of the trade the traditional way which is from my mom.I am not very fussy when it comes to food. I would relish & eat simple meal with great delight.Best way to unwind for me is with my family at home, listening to some wonderful music,good food,lots of laughter and possibily some good wine =) Join me as I share with you some wonderful recipes that I have cooked over the years for my family which I usually serve with a large dollop of love ♥.

Friday, 24 February 2012

Malabar Pepper Chicken Fry

I know I have spoken about my dislike for too much of coconut in any dish,be it as garnish or as an indispensible ingredient in the cooking process.I often try to tweek the recipe to suit my taste.But I must admit few dishes taste best with the authentic flavouring ingredients which could be simple coconut scrappings =).This is one such dish.Thanks to Jisha this is one dish I am sure to serve at family dinners  going forward.My husband was all praise for it & it was a delight to watch the rest of my family dig into it with enthu :).So here goes my tweeked version of the recipe .....

Malabar Pepper Chicken Fry

  1. Chicken:1/2 kg
  2. Garlic: 7-8 garlic cloves (Peeled and crushed:I used a pestle to crush it  )
  3. Ginger: 2 medium sized pieces ( Peeled and crushed:I used a pestle to crush it)
  4. Green chillies : 4-5 nos (Chopped finely)
  5. Shallots :15 no.s (Chopped finely)
  6. Tomato : 2 Medium sized (Pureed )
  7. Turmeric powder : 1/2 tsp
  8. Black pepper powder : 3 tsp  
  9. Lemon juice : 1 nos
  10. Garam masala : 1/2 tsp
  11. Freshly Grated coconut : 1/2 cup
  12. Coriander powder : 2 tsp
  13. Fresh Curry leaves : 2 sprigs
  14. Coconut oil / Cooking oil:5 tbsp
  15. Mustard seeds(for tempering)
  16. Salt to taste

  • Marinate the cleaned chicken pieces with turmeric powder, pepper powder, lemon juice and little salt and refrigerate it till you get the other ingredients ready :).
  • Heat oil in a pan/wok.Add mustard seeds & curry leaves when the mustard seeds begin to crackle add crushed ginger and garlic and fry for 2-3 minutes. Now add the finely chopped shallots,green chillies and saute till shallots turn light pink in colour. Add the coriander powder, turmeric powder and the tomato puree (Jisha in her recipe had instructed to add 3 tbsp of water,I poured 3tbsp of water to the mixie jar used for puring the tomato and added that to this.) Cook till all blends in &  gets cooked well.
  • When you think its all cooked add the marinated chicken (which you have left in the refrigerator ).Check for salt; if less now is the time to adjust the taste.Cover with a lid and cook for about 20 minutes (donot add any further water,chicken will generate water while it is getting cooked). Stir well ;remove the lid & cook for another 10-15 minutes. Add black pepper powder, garam masala, grated coconut and the remaining curry leaves. Cook till all the gravy has thickened up & has coated the chicken pieces well. Your Malabar Pepper Chicken Fry is all ready to flaunt & ofcourse relish !
    Happy Cooking !


    1 comment:

    JishasKitchen said...

    happy to know that you loved it...:)

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