Pepper Chicken with Kozhi Rasam
Notes:
1. This recipe uses the cooked chicken from the kozhi rasam recipe. However, if you'd like to make this with fresh chicken, see recipe notes below
Ingredients
The chicken from the rasam, deboned
1 small onion, minced
2 small tomatoes, minced
2 teaspoons ginger garlic paste
½ tsp turmeric powder
1 teaspoon coriander powder
1 teaspoon chilli powder
1/4 cup water
1 tablespoon crushed black pepper corns or pepper powder
Salt to taste (1 tsp)
5 sprigs coriander, minced
Tempering:
2 tablespoons cooking oil
1 inch cinnamon
A small piece of bayleaf
1 teaspoon fennel seeds (saunf / sombu)
10 curry leaves
Method:
1. Heat the oil in a pan and add the ingredients listed for tempering in the order listed.
2 tablespoons cooking oil
1 inch cinnamon
A small piece of Bayleaf
1 teaspoon fennel seeds (saunf / sombu)
10 curry leaves
2. When the fennel seeds turn golden brown, add the onions and fry till translucent. Then add the ginger garlic paste and turmeric powder. Sauté for a few seconds until the paste browns slightly. Add the tomatoes and salt and fry until the tomato gets soft and can be mashed.
1 small onion, minced
2 small tomatoes, minced
2 teaspoons ginger garlic paste
½ tsp turmeric powder
Tempering
Sauté the onions and ginger garlic paste. Add turmeric and tomatoes & sauté till soft.
3. Add the coriander powder and chilli powder and stir for a few seconds. Add a 1/4 cup of water and salt, cover with a lid and cook for a couple of minutes, until the oil separates.
1 teaspoon coriander powder
1 teaspoon chilli powder
1/4 cup water
Salt to taste (1 tsp)
4. Add the chicken and sauté until dry. Add the crushed peppercorns and most of the coriander and mix for a few seconds and then turn off the flame. Served garnished with minced coriander.
The chicken from the rasam, deboned
1 tablespoon crushed black pepper corns or pepper powder
5 sprigs coriander, minced
Add the chilli and coriander powders and water and sauté until oil separates, then add the deboned chicken and sauté until dry
Add the crushed pepper powder and fry for a few more seconds. Serve garnished with minced coriander.
(i) If you'd like to make this recipe using fresh chicken, use 250 gm fresh chicken. Increase the chilli powder and coriander powder to 2 teaspoons each. Once the masala is sauteed in step 3, do not add water. Instead, add the chicken and mix until well coated with the masala.
(ii) Once the chicken is coated, add 1/2 cup of water and cook covered until the chicken is cooked (about 1/2 and hour).
(iii) Then remove the cover and continue to cook until dry. Add the crushed pepper corns and serve garnished with coriander leaves.
Serves: 4 people
Apprentice Rating: Medium
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