Hot Curry leaves Pepper Chicken


Curry leaves, Pepper and Chicken are best combination. Each ingredients has its own taste and benefits. Chicken is a good source of Protein, Pepper is very very good for immunity. Curry leaves are rich in Iron. Dry roasting fennel seeds, curry leaves and pepper are Auromatic. Fennel seeds are very good for digestion too.
Use Kampong Chicken and use Gingely oil to cook Kumpong Chicken for the best result.

Curry Leaves Pepper Powder

IngredientsMeasurement
Pepper1 tbsp
Fennel Seeds1 tbsp
Curry Leaves1 hand full
Table 1

Preparation:
Dry roast the above 3 ingredients and grind it to fine powder.

IngredientsMeasurement
Chicken1 whole chicken
Onion 3 medium size
Tomato 1 (for puree)
Chili Powder 1 tsp
Ginger paste 1½ tsp
Garlic paste 1½ tsp
Cinnamon 2 sticks
Cloves 4
Coriander Leaves few
Turmeric powder1 tsp
Gingely Oil 2-3 tbsp
Salt to taste
Table – 2

Method:
1. Heat a pan with oil. Gingely oil helps to cool your body.
2. Season with cinnamon and cloves.
3. Add sliced onions, add salt and fry until it is translucent. Adding salt will help to cook the onions faster.
4. Add cleaned and marinated (turmeric and ginger garlic paste) Chicken. Marination will help the chicken to cook soft and juicy.
5. Stir and add tomato puree (finely chopped tomato can also be used).Stir well with chicken and cook the tomato puree until the raw smell goes off.
7. Then add turmeric powder, chili powder and saute until raw smell of powders goes off. Stir until the chicken is soft and juicy. Adjust the salt at this stage
8. Now add the ground curry leaves pepper powder and mix until it is well combined.
9. Garnish with finely chopped coriander leaves.

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