Pepper Chicken Curry

Por Spice Eats · 45 min

Ingredientes

Modo de preparo

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.

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