BROWN Chicken/Pepper Chicken AMMAMA style
Serves 435 mins prep55 mins cook
Loaded with fresh spices, chicken is cooked slowly in the Masala paste. Don’t be shy with pepper and curry leaves. Finish off with crispy toasted cashews. I promise you, you’ll make it again and again.
0 servings
What you need
Instructions
In a large pan add 2 tsp oil. Add cloves, cardamom, cinnamon, cumin, coriander, pepper+1 large onion chopped+ginger+garlic+ green chillies with 1 tsp of salt and fry on medium low heat until it's wilted and browned a little. Then add chopped tomato and 3 tbsp of grated coconut and fry till it's all integrated well. Let cool. Grind the above mixture to a paste not too fine or coarse with 1 glass of water. Keep aside. In a pressure cooker, add the washed chicken with ½ tsp of turmeric and little salt and saute. Add the ground paste and let it boil. Cover and put on the lid and leave for 3 whistles or 10 minutes. Alternatively, if you don't have a pressure cooker you can slow cook in a heavy bottom vessel and turns out perfect too. In a heavy bottom pan add 2 tbsp oil, add thinly sliced onions and ½ tsp of ground black pepper and fry. Once it's lightly brown, add the chicken curry to the onion mixture and let it boil and get to a thicker consistency. Garnish with coriander and some freshly ground pepper . This is spicy, so please adjust the chillies and pepper accordingly... ENJOY!!View original recipe