Chicken Pepper Fry

Chicken Pepper Fry

Ingredients:

1. Boneless chicken 8 to 10 pieces (small size)
2. Peppercorns 10-12
3. Ground pepper 4 tablespoons
4. Green chillies 5 (sliced)
5. Dried red chillies 3-4
6. Curry leaves 8-10
7. Onions 2 (1 finely sliced and the other paste)
8. Ginger Garlic paste 2 tablespoon
9. Vinegar 2 tablespoons
10. Oil 2 tablespoons
11. Salt to taste

Procedure: 

Marinate the chicken with vinegar, onion paste and ginger garlic paste. Add some salt and I tablespoon of ground pepper to it and leave it for half an hour. Heat oil in a shallow pan and when it is piping hot add the pepper corns, dried red chillies, green chillies, the remaining ground pepper and curry leaves in this order. After this 'tadka' add the sliced onions and saute them until they turn golden brown. Now add the marinated chicken with the marinade and saute it for 5 minutes on each side. You can cover and cook the chicken because you won't be adding any water. This a dry chicken recipe and thus so water can be added to soften the chicken. The small chicken pieces will cook in the steam created by covering the pan and cooking for 10 minutes.

Your Chicken pepper fry is ready to serve. You can garnish it with parsley or chopped onions. It goes very well with cocktails and other soft drinks. You can also serve it with Raita to temper the stinging spices of this dish.