Tell me how to make Keralite pepper chicken?

Answer 1

This is an authentic recipe, comes from my aunt in kerala,


Description
Chicken made either with a little gravy or dry, as per required . can be eaten with rice or parathas.

chicken- 500 gms small pieces with bones.
black pepper freshly ground- a bit rough
onion - 1 chopped finely
tomato-1 soft and ripe one chopped
coriander leaves
curry leaves
ginger and garlic paste-1 1/2 tspn smooth paste
salt to taste,
turmeric a pinch
oil
a little vinegar for a tangy taste.

Preparation
heat oil and when hot, add the onions and fry well till golden brown.
then add in the ginger and garlic paste
sprinkle water to avoid burning.
then add in tomatoes, and curry leaves.
add turmeric powder, and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder).
then add in salt and mix well.
the tomatoes should become soft and smashed.
u should see the oil come to the surface and it should look dark in colour, not too black.
add the chicken pieces and very little water just sufficient to cook the chicken.
at the end when the chicken is done, add little vinegar if u desire a tangy taste.
add in the coriander leaves and stir well.
u can remove the pepper chicken masala with a little gravy or let it get a bit dry.
serve it hot and enjoy.


Tips
if u require more gravy then increase the onions and tomatoes and add in a little paste of cashewnuts finely ground, when the masala is frying.

i hope u enjoy this dish. thanks

Answer 2

Ingredients:
1). Boneless chicken - 1 cup
Pepper powder - a pinch
Salt - a pinch
2). Onions - 1 chopped
3). Coconut (grated) - 1/2 cup
Chili powder - 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Masala powder - 1 tsp.
Curry leaves - 4
4). Oil - 2 tbsp.
5). Salt to taste
6). Red chilies - 2
7). Mustard seeds - 1 tsp.
8). Curry leaves - 6
Chicken Thoran (Kerala Style)

Method:
Cook the chicken with salt and pepper on low flame adding an ounce of water if necessary till the chicken is almost cooked and the gravy is absorbed. Set aside.
Grind ingredients in item 3 coarsely. Set aside.
Place a shallow pan on a low flame. Add the oil when hot. Add the whole red chilies cut into 2 and the mustard seeds. When the seeds splutter, add the curry leaves and sauté for a moment.
Add the chopped onion and sauté till it turns soft and transparent. Add the cooked chicken. Sauté for a minute.
Add the ground coconut masala mixture and salt. Stir well. Cover and cook on very low flame for 2 minutes. Open and stir. Remove from flame.
Serve hot with plain rice & curry.
Serves: 2
Preparation time: 30 minutes

Answer 3

http://www.pachakam.com/recipe.asp?id=2309

tried it and it came out well

Answer 4

Don't know !