There is nothing like a good non-veg meal on a Sunday afternoon. Today we had Eggplant sambhar and pepper chicken. This yummy chicken is adopted from my mother-in-law's mutton recipe. She usually make this with mutton. Since I buy mutton only once in a while, I usually make this with chicken. Its very simple and takes less than 10 mins for preparation and 20 mins for cooking.
1 lb chicken cut into bit size pieces(I used boneless skinless chicken breasts)
1/2 tsp turmeric powder
1 tsp salt(adjust according to your taste)
2 tbsp oil
To grind into a coarse paste:
8 to 10 red pearl onions/sambhar onions(washed and peeled)
2 garlic cloves peeled
1 small green chilli chopped
1 tsp pepper
1 tsp cumin seeds
1 tsp fennel seeds
1 inch cinnamon piece
Wash and marinate the chicken with the turmeric powder and salt. Let the chicken sit in the refrigerator for 15 to 20 mins. Meanwhile grind the above ingredients with little water into a coarse paste, don't grind them into a smooth paste as that would change the taste. Take a non-stick pan(or traditional kadai which we use in India) and heat the oil. When the oil is hot enough add the chicken pieces and cook on medium heat for 5 mins. Now add the ground masala and mix it well with the chicken. Close the pan with the lid and let it simmer for 15 to 20 mins or until the chicken is cooked completely. Don't add water to the chicken while cooking. By the time the chicken is ready all the chicken pieces would have been completely coated with the masala. Garnish with chopped coriander leaves and serve.
This chicken goes very well with sambhar, rasam, korma, moor kuzhambu or just plain curd rice. Do try this Pepper chicken and let me know your comments.