Thursday, November 20, 2014

Pepper chicken gravy (Serves 6)

Pepper chicken gravy


1. Chicken 1 kg, cut to medium size pieces
2. Red onion 1 big, finely chopped
3. Green chilly 6 nos, chopped into rounds
4. Ginger 3 tsp, chopped
5. Garlic 3 tsp, chopped
6. Turmeric powder ½ tsp
    Coriander powder 2 TBSP, heaped
    Crushed whole pepper 2 TBSP, heaped or more accordingly
    Pepper powder ½ tsp
    Garam masala 2 tsp
7. Tomato 2 medium, finely chopped
8. Cashew nut paste 3 TBSP (Soak the nuts for 10 minutes and grind to a smooth paste using 1-2 TBSPs water)
9. Curry leaves
10. Lime juice 1 tsp
11. Salt as needed
12. Coconut oil 1 TBSP


  • Heat coconut oil in a deep pan and add the chopped ginger and garlic. Saute this for 3 minutes, until aromatic.
  • Next add the green chilly and onions followed by salt and curry leaves. Saute this for 5-6 minutes until translucent.
  • Now add ingredients number 6 one by one and saute for 5 minutes.
  • Add the chopped tomatoes and cook covered for few minutes until mushy. Remove lid and add ¼ cup water and allow to boil.
  • Add the cleaned, cut chicken and coat well with the masala. Cook this for few minutes and cover with a lid. Cook for 10 minutes stirring occasionally. This will attain a thick gravy consistency at this stage.
  • Open lid and add the cashew paste and lime juice, mix well. Adjust salt and remove from fire. Serve with any kind of rice, chappathi, appam, idiyappam etc..

Pepper chicken gravy



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