Pepper Chicken Curry

Von Spice Eats · 45 Min.

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Zubereitung

1. Marinate the chicken with the salt and half a teaspoon of crushed pepper. Set aside for about 30 minutes.
2. Make the masala paste: heat 1 tablespoon oil in a kadhai and fry the diced onion for 3 minutes until translucent. Add the diced tomato and fry for about 2 minutes.
3. Add the grated coconut and fry for a minute. Add the turmeric, 2 teaspoons red chilli powder, coriander powder and ½ teaspoon salt, then sauté on low for about 5 minutes until coated, evenly cooked and the tomatoes are soft.
4. Let the masala cool in a bowl, then grind it to a smooth paste.
5. Heat 3 tablespoons oil in a kadhai and add the curry leaves. Add the marinated chicken and fry on high heat until the water has dried up and the pieces are lightly fried, about 5 minutes.
6. Add the ginger garlic paste and fry for about 2 minutes until the raw smell goes. Add the fennel powder and fry on medium heat for a minute.
7. Add the masala paste and 1 teaspoon freshly crushed pepper, then sauté for about 5 minutes until the oil separates.
8. Add 1 cup water and ½ teaspoon red chilli powder, mix well and cook covered for about 10 minutes, until the gravy changes colour and oil leaves the sides.
9. Add the remaining 1 teaspoon crushed pepper, cover and cook for another 10 minutes until the chicken is soft. Season with salt to taste and serve hot with rice or roti.

Zusammengefasst aus dem Video von Spice Eats. Schau es dir für die Details an.

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