January 24, 2007
I found a lovely recipe for Pepper Chicken Curry on the blogosphere the other day – a lovely twist on a classic Indian chicken curry.
My hubby’s aunt and uncle were coming over for dinner so I decided to cook it for them. While the ingredients were really ordinary, I realised on my way home from work that I didn’t have the required fennel seeds (saunf).
All I had was panch phoron, a mix of spice seeds used liberally in Bengali cooking. But I came up with an ingenious though slightly devious plan.
As hubby’s uncle and aunt arrived, I sat them in the kitchen with me. Then I gave them both the pack of panch phoron and got them to separate the fennel seeds from the others. All this while we were chatting away and I was cutting the onions and tomato.
This recipe was so delicious and simple. Even my little helpers thought it was every bit their effort. I would highly recommend it. Thanks Sailu!
1 kg chicken ( I used pre-packed thighs and drumsticks, skinned)
2 large onions
2 tbsp ginger-garlic paste
3-4 green chillies, slit lengthwise
1 large tomato
Half tsp turmeric powder
1 tbsp coriander powder
1 tsp ground fennel seeds
1 tsp ground pepper
1 tsp garam masala powder
2 tbsp sunflower oil
Salt to taste
Heat oil and fry the onions until translucent. Add the green chillies and ginger-garlic paste. When the mixture starts going brown, add the chicken and fry on a high heat for five minutes or until chite on all sides.
Add all the masala powders, apart from the garam masala. Fry for five minutes and then add the tomato, chopped roughly. Keep the pan on a medium heat and stir from time to time until the chicken is cooked.
There is no need to add water, unless the chicken starts getting stuck to the bottom of the pan. Just finish off by mixing in the garam masala and adding salt to taste. I decorated this with the fresh coriander leaves for added glamour, just before serving.
How can this be called pepper chicken with only 1 tea spoon of pepper powder!? Adding garam masala takes away the pepperiness of the whole thing!
This isnt much different from a normal chicken curry…
Maybe you should change the page title Pepper chicken curry Quick Indian Cooking to something more catching for your webpage you write. I liked the the writing however.
Yesterday nite I tried this recepie its very gud and tasty it tastes like chettinad style.. thank you mallika to give such a delicious recipie.
Yesterday nite intried this recepie its very gud and tasty it tastes like chettinad style.. thank you mallika to give such a delicious recipie.
Judy – I’m so glad you’re finding the recipes useful. I always blitz fresh ginger and garlic in the food processor. The ready stuff is pathetic. When you blitz it, just add a tablespoon of water. It’ll come out just fine.
This looks fabulous. I’m going to try it this weekend. Maybe a silly question, but I don’t have garlic ginger paste, can I just use a combo of ginger and garlic tossed in the food processor? Or will it not be the right consistency?
I love your site, your delicious, easy recipes and I always click on your blog immediately when I see an update in Google Reader. In fact, I read about Google Reader on your blog and now I can’t live without it. Thanks!
[…] decided to serve Pepper Chicken Curry with the Nariyal Bhindi I made earlier. As I did my thing, my man announced that he was going to […]
I tried your recipe today. Even thought this is my first experience preparing chicken curry, it has come out excellent!! I have no words to thank you for your clear explanation!! It was fantastic and very delicious!!!
very bad…..oh god i dnt knw hw bad it s…i just throw it away
Thanks Mallika….this is very delicious
thank you so much i will tomorrow try for chi gravy
[…] on their blogs. Sailu gives clear and detailed step-by-step instructions on how to do it, but Mallika clarifies a few points, for me at least, such as to which point to cook the […]
Just tried this recipe. It was _delicious_! Fantastic! Both bf and I loved it. This is a keepers!
I gave this recipe a try tonight and it turned out great! I used slightly less chicken than your recommendation, and I used boneless, skinless breasts. The flavors were really great.
The way the onions cooked down was amazing and very flavorful.
You really did a great job writing up the process. I followed it exactly and everything went brilliantly. Next time I’m going to cut up my chicken into smaller pieces.
Wow thanks for such a delicious recipe of my favourite dish – chicken.
Am gonna try this dish tomorrow. Will let you know how it turns out to be. Sure it is gonna be major hit.
Try this chicken pepper fry
ignore last comment! found my answer
want to try this asap.. .but at what point did you put in the fennel seeds??
mmmmmm … looks delicious Mallika
A devious plan indeed..:). I am glad your aunt and uncle enjoyed the dish, Mallika.
Woh!!! thats really nice!!!
have to try u’r version!!!
looks pretty tasty!!
I love Sailu’s recipes.Looks delicious Mallika!:)