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Pepper Chicken Fry . The husband totally fell for this delicious chicken curry. I am sure; he fell not just for its color and taste, but for its “Vicks vaporub” action too. Yeah, if the roasted onions and garlic cloves in the dish gives the warm smell, and if the tomatoes and the lime adds a tangy taste, it is the “roasted pepper” that soothes a tough throat suffering from cough and cold. You sure can feel the remedy as when the chicken slides down your throat.

The hot pepper curry goes in and your cold comes out (so have a tissue paper ready ). A very very simple “pepper chicken fry recipe” this is. Reason 1: “NO- marination” required; Reason 2: NO coconut required.

This version of chicken pepper fry is different from how my mom usually makes the koli varuval (Chicken fry) at home. Recipe source: Not me, but my mom got interested in watching cookery shows once I told her that I’m “Shelving Recipes” in my blog. She dictated this Pepper Chicken Fry recipe over the phone and I noted it down in my Kitchen notepad. I made this pepper chicken twice since my mom shared the recipe . I am hosting a “No- Mokkai day” today in my blog since the recipe has no “behind the scenes” story to it. Fine, I see some of my regular readers cheering up the moment I said “no- mokkai” . You can scroll down to see “how to make Chicken Pepper Fry”.

That will continue for the many other non- veg recipes that I’ve queued to shelf in my blog (sinister laugh. If your chicken pieces are big, cut them into medium size pieces. Keep a dry wok on the stove in medium flame. Add the black pepper and fennel seeds. Dry roast them until the pepper gives a popping sound and the fennel seeds turn slightly golden. This steps takes around 8 minutes.

Step 3. Once the fennel seeds turn golden and the black pepper release the roasted aroma, add cumin seeds. Roast until the cumin seeds release a nice flavorful smell (identifiable by the slightly enlarged size of the cumin seeds). Cumin seeds gets roasted very quickly. Takes about 2- 3 minutes. Once done switch off the stove.

Step 4. Cool down the roasted spices. Until then we’ll finish the chopping jobs. Peel, wash and chop the onion. Wash and cut the tomato. Wash the curry leaves spring. How To Open A Chess Game Larry Evans Pdf To Jpg more.

Cut the fresh coriander leaves. Keep the cut vegetables aside. Peel the garlic cloves and remove the ginger skin. Grind them together without adding water. We do not need a smooth paste, blend just until you do not see any big chunks of garlic/ginger inside the mixie jar. Keep the freshly ground ginger- garlic paste aside.

Step 5. Once the roasted spices are cooled to room temperature, grind (crush) them in the mixie for few seconds. Again, we do not need a nice powder. We need a coarsely ground powder. Whir them for about 5 seconds.

Step 6. Keep a dry wok on the stove in medium flame. Pour the oil in it and let it get heated for two minutes. Add the chopped onions. Takes about 7- 1. Mix well and cook for 3 minutes, until the ginger- garlic paste lose their raw smell. Step 8. Once the ginger- garlic paste release a nice aroma, add the cleaned chicken pieces. Mix them well. Step 9.

Once the chicken turn pale releasing it’s juice, add salt and turmeric powder. Step 1. 0. Add water (1/2 to 3/4 cup should do fine. Just up to the level of the chicken) and mix well. Close the wok with a lid and cook the chicken. Once the chicken is cooked (takes about 1.

Cook without the lid until the chicken absorbs almost all the sauce (water). Step 1. 1. Once the chicken absorbs all the water, saut.

Mix well and cook for 2 minutes (until the tomatoes turn soft and mushy). Step 1. 2. Squeeze the lime juice from the lime. Then add the powdered spices. Mix well Step 1. 3. Cook for 5 minutes. Then add curry leaves and finely chopped coriander leaves.

Close the lid and reduce the flame to low (sim) and leave it closed until the tomato juice is completely absorbed by the chicken. Once the chicken turns dry, switch off the flame. Switch off flame once it turns to dry consistency. Chicken gets cooked just with the juice of its own. So, 1/2 to 3/4 cup of water should suffice for the quantity mentioned in this recipe.

Curry leaves add great flavor to this chicken curry. Do not miss adding them. Actually guys, you know what. The chicken tastes amazing like a simple gravy at Step 1. But had I said that in Sep 1. Step 1. 1 . You can try Vegetarian version of Chicken pepper fry with Colon/mushrooms, paneer/cottage cheese, cauliflower, Soya chunks etc.

This “Milagu Kozhi Varuval/Pepper Chicken fry dry” is my first post under the Non- vegetarian category in the blog. Few of my friends and my readers questioned if they can see any non- vegetarian recipes in the blog. So it’s for you guys! Mangala from Cooking. Call Of Duty Modern Warfare 2 Special Ops Lan Crackers.

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