Pepper Chicken

Hubby dear prefers to have simple chicken curry but for me I need diff flavors all the time; To keep both of us happy, I made chicken curry and pepper chicken on a Friday evening to get our weekend started with a happy note;

Pepper chicken can be served as main dish or side item, based on your preference; I usually finish half of it by the time I keep the dish on dining table for our dinner ;)

Ingredients: 

1.    ½ lb chicken cut into 1’ pieces, wash and keep aside 

2.    Salt, to taste 

3.    Chili powder – ½ tsp 

4.    Turmeric – ¼ tsp 

5.    Cooking oil – 3 tsp 

6.    Curry leaves – 8 

7.    Green Chilies, finely chopped – 2 

8.    Garlic Cloves, crushed  - 6 

9.    Large Onion, finely chopped – 1 

10. Bell Pepper, cut into 1.5’ cubes – 1 

11. Pepper Powder   - ½ to 1 tsp based on your spice level 

12. Soy Sauce - 1.5 tsp

Preparation:

Mix washed chicken pieces, salt, chili powder and turmeric in a non-stick pan and marinate it for an hour;

Method:

1.    Take the marinated chicken, add 2 tsp of oil and place the pan on stove; Keep the flame on medium; Fry the chicken till it turns brown and cooked nicely;

2.    Transfer fried chicken into another bowl and keep aside;

3.    In the same pan that you used for chicken fry, add remaining oil. Now add curry leaves, chopped green chillies and crushed garlic. Saute them for few minutes until they are finely cooked.

4.    Add onions and fry till onions turn light golden color;

5.    Add bell pepper, pepper powder and fry for another two minutes; Adjust salt per your taste;

6.    Add chicken to this mixture, cook for another minute;

7.    Add soy sauce and cook for 4 to 5 minutes;

Spicy pepper chicken is now ready to eat; you can serve it with white rice or just as an appetizer;

Ginger Chutney

Ginger chutney is one of my all time favorite that goes well with most of the breakfast's like Idly or Dosa or Upma or Vada or with hot rice; Add ghee to the chutney while serving to make it more delicious;

Ingredients: 

Tamarind (Chintapandu)       - Pedda usirikaya size (Big amla sized)
Allam (Ginger)                      - Around 10 grams (or big Amla sized)
Bellam (Jaggery)                   - Take twice the amount of ginger
Red Chillies                           - 10 (Adjust per your spice level)
Menthulu (Fenugreek seeds) - 1/2 tsp
Aavalu (Mustard seeds)         - 1 tsp
Minapappu (Urad Dal)          - 2 tsp
Salt                                         - To Taste
Pasupu (Turmeric Powder)    - 1/4 tsb
Inguva (Asafoetida)               - 1/8 tsp
Karivepaku (Curry leaves)    - Handful
Cooking oil                            - 8 tsp to 10 tsp

Preparations:

1.    Soak tamarind in 1/4 cup water for 30 mins or micro-wave for 2 mins after adding water.

2.    Wash ginger cleanly, dry it for few mins and make sure it's not wet; Cut it into small 1' pieces.

3.    Grate jaggery and keep aside.

4.    Cut/split red chilles into small pieces (around 1.5' each).

5.    Wash curry leaves and make sure leaves doesnt have any water left on them.

 Method:

1.    Heat oil in a pan;

2.    Add fenugreek seeds and urad dal to the oil; fry them until those turn golden brown;

3.    Add mustard seeds now, fry for 1 to 2 mins;

4.    Add asafoetida to the to the oil and;

5.    Then add red chillies to the oil, make sure red chilles are fried properly;

6.    Now add curry leaves, fry the leaves properly;

7.    Turn-off the stove and let these fried ingredients cool down;

8.    Once fried mixture is cooled down, take them into a mixer jar, add salt + turmeric + Tamarind + Ginger + jaggery; Grind them into a fine paste;

9.    Take the chutney into a bowl from mixer jar;

 

Yummy ginger chutney is now ready, serve it with any breakfast or hot white rice + ghee;

Hope you like this and try at your home, please let me know your comments;

Welcome :)

I welcome myself to the world of blogging; I wanted to try my hand at food blogging since long time and I guess time has come;

I will be sharing my recipes here, hoping that you will like them and provide your valuable comments;