The8thWonder.org

This is not your sweet green pepper chicken that you find at Chinese restaurants. This is a real spicy grounded black pepper chicken. Another recipe contributed by my other half – all Indian recipes in my blog posts are her contributions – when it comes to Indian cooking I’m her sous-chef

Ingredients:
4 chicken breasts cut into bite size cubes
3 tablespoons gingerly oil
1 tablespoon peppercorn
1 1/2 red onion chopped length wise
1/2 red onion chopped length wise (yes you need 2 red onions)
1/2 tablespoon fennel seed
1″ Indian cinnamon bar
2 cloves
1 cardamom
4 cloves garlic minced
1″ ginger minced
1 twig curry leaves
1 chopped tomato
salt to taste

To grind:
Put gingerly oil in a heavy bottomed pan and start with cloves, cardamom, cinnamon, fennel seeds, followed by curry leaves and ginger garlic. Then add peppercorns, followed by 1/2 chopped red onion. Saute them until they turn dark burn but not burnt. Cool the mixture and grind it to fine paste

Preparation:

• In a big pan put 2 tablespoons of gingerly oil, and saute the rest of onions, followed by chopped tomatoes.
• Then add chicken and saute them for about 5 minutes. To this add ground masala mixture and salt.
• After about 3 minutes add a cup of water and close the lid when it comes to boil, reduce the heat, and cook until the chicken is done – approximately 25 minutes.
• Once the chicken is cooked, open the lid and let it simmer until the oil separates.
• In a small pan, heat 1 teaspoon oil, add curry leaves and add this to the chicken gravy.

This gravy goes well with Chapathi/Rice.

You can view other recipes from my blog by clicking here.