I have already posted a Pepper chicken recipe which is a dry preparation and can be used as a starter. Today's version has a thick gravy and is best paired with some fried rice, pulav, roti or naan. Check the other recipe HERE
Chicken - 1 kg, cut to small pieces
Whole Pepper corns - 1 tbsp
Green chillies - 3 or 4
Turmeric powder - 1/2 tsp
Salt - to taste
Onion - 2 large, sliced thin
Freshly ground ginger garlic paste - 1 to 2 tbsp
Tomato - 1, pureed
Bellpepper/Capsicum - 1, seeded and diced
Soy sauce - 1 tbsp
Corn flour - 1 tsp mixed in 1/4 cup water
Pepper powder - as needed to adjust the spice level
Oil - 2 + 1 tbsp
1.Grind together pepper corns and green chillies. Marinate the chicken with this ground mix, turmeric powder and salt for half an hour.
2. Meanwhile, heat 2 tbsp oil in a large pan and saute the onions till they start browning. Add ginger garlic paste and tomato puree and combine well. Add the marinated chicken and mix well. Cover and cook till chicken is done. Add water if you need more gravy.
3. In another pan, heat 1 tbsp of oil and saute the bell pepper and soy sauce for 2-3 minutes. Add this to the cooked chicken and combine well. Add the corn flour mix and bring to boil. Check and add more pepper powder if required.
Curry tastes best after a few hours. Best enjoyed on cold winter days :-)
Sending this over to Hot & Spicy treats