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Chettinad Chicken Pepper Fry (Kozhi Melagu Varuval)

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 chicken

  3. 2 tablespoons vegetable oil

  4. 2 medium onions

  5. 2 cloves garlic

  6. 1 3/4 inch pie fresh root ginger

  7. 1 teaspoon turmeric

  8. 1 teaspoon cayenne pepper

  9. 1 teaspoon ground coriander

  10. 6 fresh or dried curry leaves

  11. 2 ounces crushed black peppercorns

  12. 3/4 cup peeled chopped tomatoes

  13. salt

Instructions Jump to Ingredients ↑

  1. Cut the chicken into small pieces. Heat the oil and fry the finely chopped onions, garlic and ginger. When they begin to turn color, add the spices and cook for a few minutes longer. Now add the tomatoes and salt to taste and cook for a further 5 minutes. Put in the chicken pieces and stir so that they are thoroughly coated with the sauce. Cover and simmer for about 30 minutes. At the end of this time the mixture should be almost dry, but you need to check from time to time and add a little water if necessary.

  2. Source: "Favorite Indian Food" by Diane Seed

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